Lucky Jew Year's Latkes

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Black-eyed peas
  • 1 cup Cilantro, leaves
  • 2 clove Garlic
  • 2 tbsp Green onions
  • 2 tbsp Onion
  • 2 Plum tomatoes
  • 3 tbsp Pomegranate arils
  • 5 cups Russet potatoes
  • 2 cups Spinach or your favorite greens, rough

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tbsp All-purpose or gluten-free* flour
  • 1 Pinch Chile powder
  • 1 Kosher salt and fresh cracked black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1/2 cup Vegetable or other high-heat oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Sour cream

Found on whatjewwannaeat.com

Description

Ingredients

• For Lucky Salsa:
• 1 ½ cup black eyed peas
• 2 plum tomatoes, diced
• 1 cup cilantro leaves, minced
• 3 tablespoons pomegranate arils
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin
• Pinch chile powder
• Kosher salt and fresh cracked black pepper to taste
• For Latkes:
• 5 cups (2 pound) russet potatoes, washed and peeled
• 2 cups spinach or your favorite greens, rough chopped
• 2 tablespoons onion, minced and dried well
• 2 clove garlic, minced
• 1 large egg, whisked
• 2 tablespoons all-purpose or gluten-free flour
• ½ teaspoon salt, plus more for seasoning
• ½ cup vegetable or other high-heat oil
• Sour cream for garnish
• 2 tablespoons green onions, sliced, for garnish (both green and white parts)

Directions

• First, make your salsa. Combine all ingredients in a medium bowl. Refrigerate until ready to use.
• Now, latkes time. Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
• Place potatoes in a large bowl, dry again very well. Then add in the spinach, onion, garlic, egg, flour and salt and reserved starch and combine.
• Meanwhile, heat up vegetable oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3 minutes. Then flip and fry the other side. Season immediately with salt and drain on a rack over paper towels. Repeat with remaining latkes.
• Serve latkes immediately with sour cream, lucky salsa and green onions.