ISRAELI SPINACH FRITTERS

[Guest guest]

Yield: about 24 pancakes

 

2 lb fresh spinach, stemmed or arugula (rinsed and chopped)

1 lb zucchini peeled

1 lb potatoes peeled

1 onion

2 large eggs

1/2 c flour

1 tsp gr cumin

1 tsp dried ground coriander

Ground white pepper

Salt

Olive oil (or whatever oil you prefer)

 

Grate potatoes, zucchini and onion in food processor (work quickly to

avoid discoloration). Squeeze out liquid . Add spinach, egg, flour,

cumin, coriander, salt and pepper to taste. Mix well. In large non-

stick skillet, heat enough oil to cover bottom of the pan. Spoon out

the batter into pan, being careful not to crowd. Cook until crisp and

brown on one side, then turn and fry on other side. Keep finished

pancakes warm in oven all pancakes are fried. Drain on paper towels.