Spanolatkes

1. 1

   Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat.

2. 2

   Add the spinach and cook until wilted, 1 to 2 minutes.

3. 3

   Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes.

4. 4

   Squeeze out any excess moisture; set the spinach aside.

5. 5

   Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat.

6. 6

   Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes.

7. 7

   Add the scallions and cook 3 to 4 more minutes.

8. 8

   Let cool.

9. 9

   Peel the potatoes and grate on the large holes of a box grater.

10. 10

    Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible.

11. 11

    Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.

12. 12

    Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side.

13. 13

    Drain on paper towels.

14. 14

    (Return the oil to 350 degrees F between batches.)

15. 15

    Serve with tzatziki.

16. 16

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.