Spinach-Leek Latkes

Finely chop the onion and thoroughly wash and roughly chop the spinach, then trim, halve lengthwise, and thinly slice the leeks, using only the white and light green parts.

Heat a small amount of oil in a skillet over medium heat and sauté the onion and leeks until softened and lightly golden, about 5 minutes. Remove from heat and allow to cool slightly.

Add the chopped spinach to the warm skillet and stir briefly until just wilted, then transfer the vegetable mixture to a colander and press out as much excess moisture as possible using the back of a spoon or a clean kitchen towel.

In a large mixing bowl, beat the eggs well, then add the drained vegetable mixture, matzoh meal, salt, and a pinch of nutmeg, stirring until everything is evenly combined into a cohesive batter.

Let the batter rest for 5 minutes to allow the matzoh meal to absorb moisture and bind the mixture, adjusting consistency with a little more matzoh meal if the batter seems too loose.

Heat a generous layer of oil in a large skillet over medium-high heat until shimmering, then drop heaping spoonfuls of batter into the pan and gently flatten each into a round patty about ¼ inch thick.

Fry the latkes in batches without crowding the pan, cooking each side for 3–4 minutes until deeply golden brown and crisp, then transfer to a paper towel-lined plate to drain.

Season the finished latkes with a pinch of salt while still hot and serve immediately, or keep warm in a 200°F oven on a baking rack until ready to plate.