RICOTTA LATKES

Ricotta Latkes image

Provided by Alton Brown

Time 8h40m

Yield 10 latkes

Number Of Ingredients 12

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15 ounces whole-milk ricotta
70 grams all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup low-fat buttermilk
2 large eggs
1/4 cup parsley leaves, roughly chopped
2 tablespoons chives, chopped
1 1/2 teaspoons lemon zest
Freshly grated nutmeg
Nonstick cooking spray, for the griddle

Steps:

Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.