RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Potato-Cheese - dairy
This recipe is a cross between the cheese latkes, commemorating Judith Maccabee, and traditional Ashkenasi potato latkes. The cumin seasoning adds a Sephardic note to the recipe. The directions in this recipe call for a cup of batter to form latkes about an inch thick. In my experience, that is too thick. I find forming thinner latkes avoids the tendency to sogginess (as does draining the potatoes). Perhaps the cheese makes the batter behave in ways other than what I'm used to. As a precaution, I'd recommend experimenting with different thicknesses for the first two or three latkes. Karen Selwyn * * * * * * * Potato-Cheese Latkes 4 cups peeled, grated potatoes (See directions) 1 medium onion, finely chopped, about cup (See directions) 4 finely chopped cloves garlic 1 Tablespoons finely chopped cilantro leaves 1 cup ricotta cheese (nonfat or low-fat is fine) 1/2 cup grated carrot 1 teaspoon cumin or more, to taste 1 teaspoon salt Freshly ground pepper to taste 2 lightly beaten eggs 1/2 cup matzo meal or breadcrumbs Olive-oil vegetable spray Olive oil Grate the potatoes along with the onions. Place the grated vegetables in a colander set over a bowl. Let the vegetables drain until they no longer squish when you press down. Pour the liquid out of the bowl, taking care not to pour out the potato starch which has accumulated at the bottom of the bowl. Scoop out the starch and add back to the grated vegetable shreds. Mix all ingredients in a bowl. Spray a fry pan (an electric one works well) with the olive-oil spray and heat to medium-hot (350 degrees on electric). Add a teaspoon of olive oil and spread it around the pan. Use about cup batter for each pancake and use a spatula to flatten the batter to about inch thick. Fry until well browned, then flip pancake and brown other side. Add a teaspoon of additional oil for each additional four pancakes. This batter should make about 16 pancakes. The cooked ones can be kept warm on a baking sheet in a 300-degree oven until all pancakes are ready. Source: "Ingenuity flavors new recipe for potato pancakes" Lorrie Guttman TALLAHASSEE DEMOCRAT (on-line edition), 12/4/96
