Ingredients
1 tablespoon unsalted butter
1 ten ounce package prewashed spinach, stemmed and finely chopped
8 ounces (about 1 medium) zucchini, grated on the large holes of a box grater
1 small onion, grated on the large holes of a box grater, or minced
1 tablespoon freshly squeezed lemon juice
1/2 pound (about 1 medium) russet potato, peeled and grates 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
Peanut oil, for frying
Pink Applesauce, for serving (optional)
Sour cream, for serving (optional)
Preparation
Melt butter in a large saute pan over medium heat. 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 medium bowl.
Add remaining ingredients through pepper, and stir well to combine.
Fill a large, heavy-bottom 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; the oil should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on paper-towel-lined rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired.
