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
- 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
- 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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