makes 10 to 12
1 large russet potato (10 ounces), peeled
1/2 cup packed, very well-drained steamed spinach, chopped
1/2 cup fresh ricotta (recipe here)
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
Pinch of freshly grated nutmeg
Fill a large bowl with ice water. Using a box grater, shred the potatoes into the bowl of ice water. When done, use a strainer or slotted spoon to transfer potatoes to a kitchen towel; gently squeeze dry. Let reserved liquid sit for 10 minutes so the starch can settle to the bottom.
Meanwhile, mix the spinach, ricotta, egg, Parmesan cheese and ricotta in a deep bowl. Season with salt, pepper and the nutmeg. Carefully pour off the water from the “starch” bowl, reserving the starch. Spoon the starch into the bowl with the spinach mix. Add the shredded potatoes and stir to combine.
Fill a skillet with 1/4-inch of canola oil and heat over a medium flame. Drop generous tablespoonfuls of the spinach-potato mixture into the heated oil. Cook until golden, about 4 to 5 minutes, then flip and cook for another 4 to 5 minutes until golden on other side. Transfer to a parchment or paper towel-lined baking sheet to drain. Sprinkle with a bit of sea salt immediately, if desired. Serve warm.
Note : These also reheat with delicious results in a preheated 350º oven for about 6 minutes, turning halfway through cooking time. If you really want to plan ahead, make a double batch and freeze the cooled leftovers, stored in a zip-top plastic bag. I’d also suggest these for brunch parties instead of roasted potatoes or homefries since they’re an easy make ahead dish.