Ricotta Latkes

• Ingredients

  • 4 large eggs
  • 1 medium lemon
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/2 cup whole or lowfat milk
  • 1 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of vanilla
  • 1/2 tsp of nutmeg
  • 1/4 tsp salt
  • Unsalted butter and oil, 1/2 butter and 1/2 avocado oil or other neutral oil for cooking

• Instructions

  1. Separate 4 large eggs, placing the whites in the bowl of an electric mixer fitted with the whisk attachment and the yolks in a large bowl.
  2. Finely grate the zest lemon onto the egg yolks, then squeeze the juice from the lemon into the bowl (Juice of 1/2 lemon, 1 Tbs of lemon zest).
  3. Add ricotta cheese and milk, and whisk to combine.
  4. Add flour, sugar, baking powder, baking powder, nutmeg and salt. Whisk until just combined and do not over-mix.
  5. Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the beaten egg whites into the egg yolk batter with a rubber spatula to lighten it. Then gently fold the remaining egg whites in until just combined; do not overmix.
  6. Heat a large skillet or griddle over medium heat. Coat the cooking surface with butter/oil mix as needed. Drop the batter into the pan in 1/4 cup portions. Cook until the bottoms are golden-brown, 2-3 minutes.
  7. Flip the latkes and cook until the other side is golden-brown. Repeat until the batter is gone. Serve warm with topping of choice (Topping may be savory or sweet)

• Varsano Variations

  • The recipe above has more ricotta and adds lemon zest which many traditional recipes do not.
  • Topping suggestions
    • Sweet: add your favorite berries, blueberries are the most popular. Finish with whipped cream and maple syrup. Traditional apple sauce and sour cream will also work.
    • Savory: Add smoked salmon or lox with a dollop of sour cream, capers, and chopped green onions or chives. This is an Ashkenazi flavor, but very tasty and a great compliment to the cheese pancakes.