RICOTTA LATKES

Ricotta Latkes image

Provided by Florence Fabricant

Time 15m

Yield 30 small pancakes

Number Of Ingredients 8

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter or vegetable oil for frying
Preserves or sour cream

Steps:

Place cheese, eggs, flour, melted butter, sugar and vanilla in the container of a food processor, and process until smooth. The batter can also be mixed in a blender, but it may have to be done in two batches.
Heat a heavy skillet or griddle over medium-low heat, and lightly grease it with butter or oil.
Spoon batter by rounded tablespoons into the skillet or onto the griddle. Leave room for pancakes to spread. Allow them to cook slowly, about 6 minutes, until underside is golden and bubbles have appeared on the surface. Carefully turn them to brown the other side. Serve with preserves or sour cream.