Spinach Patties Recipe

Did you know this Spinach Patties Recipe comes together in just 5 minutes using whole-leaf frozen spinach?

They are made also for the Jewish holiday Rosh Hashana (New Year). They are called Silka latkes too. Here’s why;

If the following doesn’t interest you, just scroll to: “Go Crispy Crust or Moist Spinach Patties Recipe”

Spinach and Jewish Tradition

On Rosh Hashanah, the Jewish New Year, families eat symbolic foods called simanim—foods whose names hint at the blessings they’re hoping for in the year ahead.

Spinach (or beet greens) is one of those foods. In Aramaic, leafy greens are called silka, a word that sounds like the Hebrew lesalek, meaning “to remove.” When eating silka, a short yehi ratzon prayer is traditionally said, asking that enemies, obstacles, and negativity be removed in the coming year.

That’s why Jewish spinach latkes aren’t just tasty—they’re meaningful too.

Go Crispy Crust or Moist with this Spinach Patties Recipe

For a Crispy Crust:

If you like a crispy crust, here’s what to do:

• Use a stainless steal skillet (versus a non-stick thick skillet)
• Add at least 1/4 to 1/3 cups oil to the skillet.
• Heat the oil well (not letting it to burn) on a large burner and medium-high or heat, adjusting the heat and changing burner if necessary so the bottom doesn’t burn.
• Spoon plop the batter into the hot oil.
• Use a metal spatula or fork (in dominant hand) and spoon (in your weaker hand) to flip over, letting the patty to fall into the spoon (a trick I learned from a very special person).
• Flip over only after the first side is brownish.

Don’t forget that when you refrigerate fried crispy latkes, they get soggy. You’d be better off serving them straight out of the hot skillet.

Or for a Moist outside:

Adding less oil, you get a healthier patty too. Add some oil to the batter and no oil in a thick non-stick skillet.

Storage of spinach patties:

• Refrigerate (1–3 days): Cool completely and store in an airtight container with parchment between layers. Reheat at 375°F (190°C) for 5–10 minutes or in an air fryer.
• Freeze (up to 2 weeks): Freeze latkes individually, then transfer to a freezer-safe bag. Reheat from frozen at 400°F (200°C) for 5–10 minutes.

Ingredients

So, what goes into these Spinach Latkes?

Frozen spinach leaves
Potato starch for Passover or all-purpose flour for the rest of the year.

Fresh or powder garlic.

Raw eggs
Baking powder
Minimal spices or add those you think might go great with spinach latkes.

How is it done?

1. All you do is defrost the frozen spinach ball leaves (that’s how they are usually packaged) in a colander and then press out the water with your hand or spoon.
2. Then, place the spinach in a large bowl and mix it all ingredients.
3. Spoon the batter into a skillet and griddle them (shallow fry), or deep fry them in a skillet.

Related Recipes

Dairy Free Broccoli Patties

Oniony Potato Latkes

Crispy Leek Latkes (Krasha/Prasha/Loof)

Matzo Balls (thick floaters)

Chicken Soup (in which to serve matzo balls too)

Potato Kugel

Broccoli Parmesan Kugel

Feel free to reach out in the comments section below.

Enjoy!