printer friendly format  

Latkes: Cheese, Ricotta - dairy

Posted by : Elaine Radis

 BATTER:

 1 15-16 oz. Container Part-Skim or Regular Ricotta Cheese
 4    Eggs; large
 6 tb Matzo meal; or flour;
 2 tb Butter or Margarine; melted and cooled
 1 tb Sugar; 1-2 tbs. sugar
 1 ts Vanilla

 FOR FRYING  
 
 Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable
 Spray
 
TO SERVE 
 Jam, applesauce, plain or vanilla yogurt, sour cream or 
 other pancake accompaniments
 
  Put all the batter ingredients in a food processor
  (fitted with the steel blade) or blender, in batches
  if necessary, and process until the batter is very
  smooth, like thick cream. Scrape down the sides of the
  container a few times during processing.  (The batter
  will be thinner than most pancake batters.)
  
  Preheat a griddle or large skillet over med. heat (NOT
  HOTTER), AND LIGHTLY GREASE IT.  Spoon 1 1/2-2 tbsp.
  measures of batter onto the preheated griddle.  When a
  few bubbles have risen to the surface of the pancakes,
  and the bottoms are golden brown (the pancakes will
  not rise,) turn them once, and cook them briefly on
  the second side, just until they are golden brown.
  Serve the pancakes with your choice of accompaniment.
  Makes about 30 2 1/2-3" pancakes.
  
  I have not tried this recipe.  It comes from "The
  Jewish Holiday Cookbook," by Gloria Kaufer Greene.
  Marilyn Sultar
 
 -MARILYN SULTAR

Return to RFCJ Archive Page