Cheese Latkes

Learn the history of latkes, dating back to 13th century Italy. Includes recipe for Italian-style ricotta cheese latkes. Kosher, dairy, Hanukkah.

Serving Size: 18 latkes 

Ingredients:

 

  • 1 cup high quality whole milk ricotta cheese
  • 3/4 cup flour
  • 3 large eggs
  • 2 tbsp granulated white sugar
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • Nonstick cooking oil spray, for frying

 

Directions:
  • Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter.
  • Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread it out into a thin circle after it hits the skillet.
  • Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won’t form a perfect circle. Serve immediately.
  • These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.
  • Recipe and Photo credit:

Recipe and photo credit: toriavey.com

 

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