Cheese Latkes
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
18 servings
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Calories
59 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Cheese Latkes
Description
This recipe blends ricotta cheese, flour, eggs, sugar, kosher salt, and baking powder in a food processor to create a thick batter similar to pancake batter but firmer. Spoonfuls of the batter are shaped and fried in a nonstick skillet coated with cooking oil spray. The latkes fry for 2 to 3 minutes on each side, turning golden brown and developing a crisp exterior with a tender, moist center. The shape will be irregular, giving them a rustic look.
They taste mildly sweet from the sugar, with rich, creamy notes from ricotta cheese. Because they are fried pancakes rather than shredded potato latkes, their texture is softer and less dense. They can be served as a snack, breakfast, or brunch dish.
They are best eaten immediately while warm, plain or topped with honey, jams, sour cream, or yogurt, providing options to customize sweetness or savory taste. Monitoring frying temperature helps the latkes cook thoroughly without burning.
A food processor is used for ease and to create a uniform batter. Nonstick pans and oil spray keep the latkes from sticking and reduce excess oil.
Ingredients
- 1 cup ricotta cheese whole milk, high quality
- 3/4 cup flour
- 3 large egg
- 2 tablespoons sugar granulated white
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- cooking oil spray nonstick, for frying
Instructions
- 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.
Notes
- A food processor is required to blend ingredients into a uniform thick batter.
- Fry latkes over medium heat to ensure they cook through without burning.
- Use 1 to 2 tablespoons of batter per latke and spread thinly in the pan for even cooking.
- Serve hot immediately; toppings like honey, jam, sour cream, or yogurt complement the mild sweetness.
- Nonstick skillet and oil spray help prevent sticking and reduce excess frying fat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 152mg | 6% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 105IU | 2% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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