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Savory Spinach and Cheese Pancakes
Reprinted with permission from Real Life Kosher Cooking
by Miriam Pascal
© copyright 2017 by Miriam Pascal
Yield 18 pancakes
While I generally think of cheese pancakes being a sweet treat, I decided to turn them savory for a low-carb dinner. You can serve these as an appetizer for a dairy meal, on Chanukah as an alternative to potatoes, or simply for a dairy weeknight dinner when you don’t want to serve pasta.
- 1 pound frozen spinach, defrosted and liquid squeezed out
- 1 pound ricotta cheese
- 1 clove garlic, minced
- 6 eggs
- 2 Tablespoons flour
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ¼ teaspoon nutmeg
- oil, for frying
- warm marinara sauce,
for serving (see Note)
- Place spinach, cheese, eggs, garlic, flour, salt, pepper, basil, and nutmeg into a large bowl. Mix well until combined and smooth.
- Heat about ¼-inch oil in a frying pan over medium heat.
- Drop about ¼ cups of mixture into hot oil, pressing down to flatten into patties. Fry for 2-4 minutes per side, until the outside is browned and crispy.
- Serve hot, with marinara sauce.
Note You can use store-bought marinara sauce or prepare the homemade version on page 295.
Pancakes can be made a day or two ahead of time. Rewarm, uncovered, in a single layer in the oven at 350°F until heated through.
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