Ingredients
1 tablespoon unsalted butter
1 package (10 ounces) prewashed spinach, stemmed
8 ounces zucchini (about 1 medium), grated on the large holes of a box grater
1 small white onion, grated on the large holes of a box grater or minced
1 tablespoon fresh lemon juice
1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater
1/2 cup currants
3 large eggs, lightly beaten
1/2 cup all-purpose flour
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Add spinach, and gently saute until wilted, about 2 minutes. Transfer to a clean kitchen towel or paper towels, and wring out as much liquid as possible. Finely chop spinach, and transfer to a bowl. Add remaining ingredients, and stir well to combine.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
