You Asked For It: recipe for cheese latkes
ELLEN FOLKMAN | Special to the Times
You can enjoy cheese latkes by themselves or top them with goodies ranging from honey to yogurt.
I have misplaced my aunt's cheese latke recipe and I hope someone has a replacement recipe I could try. I would be grateful.
Lea Solomon, Hudson
Ana Stein of Bradenton shares a cheese latke recipe that was her mother-in-law's. Latkes descend from Italian pancakes that were made with ricotta cheese. The first association between Hanukkah and pancakes was by a rabbi in Italy. Basically, these look like pancakes with a nice cheesy flavor. The batter is thicker than pancake batter and it doesn't bubble up like a pancake to indicate it needs to be flipped. Rather, the edge gets dry and that's your clue that it's time to turn it over. Traditionally, these can be served plain or topped with a drizzle of honey. Other toppings can include jam or preserves, sour cream, yogurt or maple syrup. It might be fun to set up a latke topping station.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted.
© 2016 Tampa Bay Times
1 cup whole milk ricotta cheese
¾ cup flour
3 large eggs
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon baking powder
Nonstick cooking spray, for frying
Combine all ingredients, except cooking spray, in a food processor. Process the mixture for about 45 seconds, pausing to scrape the sides, until the mixture forms a thick batter.
Spray a large skillet with nonstick cooking spray and heat over medium heat. Using a spoon, place batter in hot skillet in the shape of a small pancake. Use 1 to 2 tablespoons per pancake. Spread out into a thin circle after batter is in the skillet.
Cook the latkes for 2 to 3 minutes on each side until they turn golden brown. Repeat with remaining batter. Serve immediately.
Makes 16 to 18 latkes.
Source: Ana Stein of Bradenton