As shavuot is fast approaching, I am getting so excited to make lots of different dairy dishes. There is nothing more amazing than latkes right out of the frying pan. My mother makes the best cheese latkes. Whenever she visits us from Australia, my house smells of these Ricotta Cheese Latkes every Sunday morning. However, the challenging part is that this recipe comes from her mother (my grandmother) and, rather than having fixed measurements, they simply eye-ball all their recipes and use their estimations. When I asked my mother for the recipe, it was “a little of this, and a pinch of that…” . So, on her last visit, I watched, measured and wrote down exactly what she did. Next thing I know (viola!), I have the precise recipe on paper and I can now share it with my family and all of you too!
Ricotta Cheese Latkas (Pancakes)
1 1/2 cups ricotta cheese
½ cup milk
½ teaspoon vanilla extract
2 eggs, separated
¼ cup sugar
1 cup flour
1 tsp baking powder
Pinch kosher salt
2 tsp canola oil
1. Place ricotta, milk, vanilla extract and egg yolks in a bowl and mix well.
2. Stir in sugar, flour, baking powder and salt and mix gently until smooth.
3. In a separate bowl beat egg whites to soft peaks, the fold them into the cheese mixture.
4. Heat oil in a 9 inch pan till oil is hot, drop 1/8 cup worth of batter into pan lower heat to medium and cook on both sides until brown. About 2 minutes per side.
Photo Credit-Miriam Pascal
