Ricotta Latkes
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 115-ounce container ricotta cheese
- 4eggs
- 6tablespoons all-purpose flour
- 2tablespoons butter, melted and cooled
- 2tablespoons sugar
- 1teaspoon vanilla extract
- Butter or vegetable oil for frying
- Preserves or sour cream
Preparation
- Step 1
Place cheese, eggs, flour, melted butter, sugar and vanilla in the container of a food processor, and process until smooth. The batter can also be mixed in a blender, but it may have to be done in two batches.
- Step 2
Heat a heavy skillet or griddle over medium-low heat, and lightly grease it with butter or oil.
- Step 3
Spoon batter by rounded tablespoons into the skillet or onto the griddle. Leave room for pancakes to spread. Allow them to cook slowly, about 6 minutes, until underside is golden and bubbles have appeared on the surface. Carefully turn them to brown the other side. Serve with preserves or sour cream.
- If sugar is reduced to ½ teaspoon and vanilla is omitted, these pancakes are delicious topped with salmon caviar.
Private Notes
Comments
This was a great way to use up some excess ricotta in my fridge. The cooking time is a little tricky, first few came out brown on the outside and uncooked on the inside. Definitely be patient, low and slow in a well-seasoned cast iron pan.
Made these for Christmas Eve/Hanukkah and opted for the savory modification and topped with creme fraiche and salmon roe. Divine!
Ricotta latkes are a wonderful snack. I've been making them for Chanukah for years and the kids just LOVE them. They gobble them up!
This was a great way to use up some excess ricotta in my fridge. The cooking time is a little tricky, first few came out brown on the outside and uncooked on the inside. Definitely be patient, low and slow in a well-seasoned cast iron pan.