Greek potato pancakes

14 Servings

Ingredients

Quantity Ingredient
1 Egg; beaten
2 cups Coarsely shredded potatoes
½ pack (10 oz) frozen chopped spinach; thawed, well drained
½ cup Crumbled feta cheese
2 tablespoons Bread crumbs
⅛ teaspoon Salt; or to taste
Oil for deep frying

Directions

1. In a medium bowl, beat the egg. Add the potatoes, spinach, feta cheese, bread crumbs and salt; stir until combined.

2. Pour the oil ¼- inch deep into a large skillet. Heat the oil over medium- high heat until it bubbles when a little potato mixture is dropped in. Drop the batter by tablespoonsful into the oil. Cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side. Drain on paper towels.

1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN: 0-02-542965-5

Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 70 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 28, 1998, converted by MM_Buster v2.0l.

Related recipes