Best Ricotta Latkes Recipes

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.

Ricotta Latkes image

Provided by Alton Brown

Time 8h40m

Yield 10 latkes

Number Of Ingredients 12

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.