Spinach and Ricotta Latkes


Spinach and Ricotta Pancakes (Latkes) for Chanukah


  • 2 10-oz packages frozen chopped spinach
  • Olive oil
  • 1 Tablespoon finely chopped onion
  • 1/4 cup fine bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 2 cups low-moisture ricotta
  • 4 eggs, slightly beaten
  • Salt
  • Ground black pepper
  • Dash ground clove

Let frozen spinach stand at room temperature for a couple of hours before cooking. Cook according to directions with half the amount of water recommended. In a medium-sized skillet heat two tablespoons olive oil with onion and cook, stirring, until onion is soft – about 2 minutes. Drain spinach well and add to skillet with onion. Saute’ stirring frequently, until moisture is substantially reduced. Remove from heat and after a while add bread crumbs, Parmesan cheese, ricotta, eggs, salt and pepper to taste, and clove. Mix well.

Drop by the rounded tablespoon in hot oil and fry until well browned on both sides.

Spinach and Ricotta Pancakes


This recipe was shared with us by my dear friend Rabbi Frank Tamburello. Rabbi Frank says these southern Italian Chanukah treats offer an unusual twists on  familiar fare.

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