I’m not good about working out. I generally lack the discipline and motivation and, instead, I get a random burst of get-my-butt-to-the-gym inspiration, also known as shoot-my-butt-doesn’t-fit-in-my-pants inspiration. Last week, I was a gym rat. Okay, I went three times but that’s pretty impressive, don’t you think? I returned to my old stomping ground at Physique 57 for two sessions of crazy burning in my quads, abs, and above-mentioned butt and I also tried Soul Cycle for the first time. I now see why people are absolutely crazed for it. It’s basically spinning on crack with awesome music, hot instructors, and tons of energy.
This weekend, I also tested out a new latke recipe. They have a delicious Greek twist – packed with feta, spinach, and topped with tzatziki. And if you do three workout classes in the same week you make them you can have as many as you want. And, I did.
- •3 tablespoons vegetable oil, plus more for frying
- •3 ounces spinach, stems removed, chopped (about 4 cups)
- •2 leeks, white parts only, thinly sliced
- •Kosher salt
- •4 scallions, thinly sliced (about ½ cup)
- •1 pound russet potatoes
- •3 large eggs
- •2 tablespoons all-purpose flour
- •1/4 cup fresh dill, chopped
- •1 cup crumbled feta cheese
- •Freshly ground pepper
- •Tzatziki, for serving (optional)
- Heat 1½ tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
- Meanwhile, heat the remaining 1½ tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with ½ teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
- Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and ¼ teaspoon pepper and mix with your hands until combined.
- Heat ½ inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki.