Food blogger Tori Avey of "The Shiksa in the Kitchen" shares the history of latkes in a guest post on PBS Food.
- 1 cup ricotta cheese
- ¾ cup flour
- 3 large eggs
- 2 tbsp granulated white sugar
- 1 tsp kosher salt
- ½ tsp baking powder
- Nonstick cooking oil spray, for frying
- Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter.
- Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread the batter out into a thin circle after it hits the skillet.
- Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won't form a perfect circle. Serve immediately.
- These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.
Tips/TechniquesGluten Free Note: You can also make these latkes using a gluten free flour substitute mix. They will take a bit longer to brown, but they’ll still taste great!