Cheese Pancakes: The Original Latkes Recipe


Nutrition

Cal/Serving: 301
Daily Value: 15%
Servings: 12

Low-Carb
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat24g37%
Saturated9g46%
Trans0g0%
Carbs9g3%
Fiber0g1%
Sugars2g0%
Protein12g25%
Cholesterol102mg34%
Sodium356mg15%
Calcium283mg28%
Magnesium14mg4%
Potassium70mg2%
Iron1mg5%
Zinc1mg10%
Phosphorus235mg34%
Vitamin A469IU9%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg15%
Niacin (B3)1mg3%
Vitamin B60mg3%
Folic Acid (B9)29µg7%
Vitamin B120µg8%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K1µg1%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Ricotta
Stock.XCHNG/emospada

Latkes originally derived from Italian ricotta pancakes and became part of the Hanukkah culinary tradition because they combined the two popular food symbols of the holiday: fried food and dairy.

Click here to see Happy Hanukkah: For the Love of Latkes!

4.25
Ratings8

INGREDIENTS

  • 16 ounces farmer cheese, pot cheese, or drained ricotta cheese
  • 4 large eggs
  • About ¾ cup all-purpose flour
  • 2 tablespoons sugar or honey
  • ½ teaspoon vanilla extract
  • About ½ teaspoon table salt or 1 teaspoon kosher salt
  • Vegetable oil or butter, for frying
  • Sour cream, yogurt, maple syrup, cinnamon-sugar, or fresh fruit, for serving

DIRECTIONS

In a large bowl, beat together the cheese, eggs, flour, sugar, vanilla, and salt until well combined.

In a large skillet or griddle, heat a thin layer of oil or butter over medium heat. In batches, drop the batter 1 heaping tablespoon at a time and fry until the top is set and the bottom is browned slightly, about 3 minutes. Turn and fry until golden, about 2 minutes.

Serve with sour cream, yogurt, maple syrup, cinnamon-sugar, or fresh fruit.

Recipe Details

Makes twenty-six 3-inch pancakes

 

Adapted from Encyclopedia of Jewish Foodby Gil Marks (Wiley, 2010)

Servings: 12

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