Israeli Spinach Fritters - cooking recipe

Ingredients

2 lbs fresh spinach, stemmed or arugula (rinsed and chopped)
1 lb zucchini, peeled
1 lb potato, peeled
1 onion
2 large eggs
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander
white pepper
salt
canola oil

Preparation

Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration).
Squeeze out liquid.
Add spinach, egg, flour, cumin, coriander, salt and pepper to taste.
Mix well.
In large non-stick skillet, heat enough oil to cover bottom of the pan.
Spoon out the batter into pan, being careful not to crowd.
Cook until crisp and brown on one side, then turn and fry on other side.
Keep finished pancakes warm in oven all pancakes are fried.
Drain on paper towels.