m. c. de marco: The New Kitchen Cookbook

Spinach Ricotta Latkes

This recipe comes mostly from Jennie’s Kitchen, but I use far fewer homemade or home-grated ingredients.


  • 1 russet potato, peeled, grated, and squeezed latke-style
  • ½ c. steamed spinach, squeezed, chopped and packed
  • ½ c. whole milk ricotta
  • 1 egg
  • 2 T. grated parmesan
  • pinch nutmeg
  • salt and pepper to taste


  1. Do the dance of icy grated potato according to your level of latke superstition. Reserve any starch you produce.
  2. Mix non-potato ingredients (optionally, ahead of time).
  3. Drain and squeeze potato using a cheesecloth or towel.
  4. Mix all ingredients, including any reserved starch.
  5. Form a couple of tablespoons at a time into latke shape.
  6. Fry in a small amount of oil in a non-stick pan, about 4 minutes on a side or until pleasantly browned.
  7. Drain on a rack.


I tried deep-frying a few like normal latkes, but that didn’t work as well.

The original recipe did not call for the final latke squeeze, but I did it anyway.

The original recipe suggested sprinkling the cooked latkes with sea salt; I spaced that out completely.