Every since I mentioned my Ricotta Latke recipe at the Hanukkah Hooplah Twitter Party, I have been asked by several people for the recipe. I wanted to make it one more time this year before I released it to you, and I’m happy that I did tonight. We hosted our annual party with two other families and I decided to add it to the menu. It was a diary meal, and I wanted to add it to the repertoire of food, which did include potato latkes, as well.
It was a good thing I did. They were wildly successful, and I have to say, much easier to make than the traditional potato latkes. There is less oil, they cook faster and they’re easier to flip over. The recipe spawns from The New Jewish Holiday Cookbook by Gloria Kaufer Greene, which I highly recommend using for any holiday meal. She writes that “It is very likely that latkes made from cheese actually predate the more popular ones made from shredded potatoes.” I like the ricotta latkes for their delicate, fluffier, sweeter texture. And as Kaufer Greene points out, they make a tasty breakfast or even a nice dessert, especially when topped with a good jam. And as an added bonus, they are high in protein.
Tonight the ricotta latkes flew off the plate. They are certainly part of our annual Hanukkah tradition and one that I love introducing to guests that come over. Two three year-olds couldn’t get enough of them, and neither could the adults.
RICOTTA LATKES: Light & thin cheese pancakes
1 (15-ounce) container part-skim or regular ricotta cheese
4 large eggs or 1 cup egg substitute
6 tablespoons flour, preferably unbleached
2 tablespoons butter, melted and cooled
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
Butter, oil or nonstick vegetable spray
To serve (optional):
Jam, applesauce, plain or vanilla yogurt, and/or chopped fresh fruit optional
Put the ricotta cheese, eggs, flour, butter, sugar and vanilla in food processor or blender, in batches if necessary and scraping down sides of container few times during processing, until batter is smooth and consistency of thick cream. (Batter will be thinner than most pancake batters.)
Preheat a griddle or large skillet, preferably nonstick, over medium heat (not hotter), and brush lightly with butter. For each latke, spoon 1-1/2 to 2 tablespoons batter for each pancake onto preheated griddle. When few bubbles have risen to surface and bottoms are golden brown (pancakes will not rise), about 2 minutes, turn once and cook briefly on second side just until golden brown, about 2 minutes more.
Serve at room temperature with jam, applesauce, yogurt, sour cream or other pancake accompaniment of choice.
This recipe makes 30 pancakes. For those on a diet, you can alternatively make no-fat ricotta latkes using nonfat ricotta cheese and egg substitute. Omit the melted butter in the batter. Use 1 teaspoon vanilla extract. When cooking the latkes, use a nonstick griddle that has been coated with non-stick cooking spray before pre-heating.