• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Ricotta Latkes

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List



1 15-16 oz. Container Part-
-Skim or Regular Ricotta
4 Eggs; large
6 tb Matzo meal; or flour;
2 tb Butter or Margarine; melted
-and cooled
1 tb Sugar; 1-2 tbs. sugar
1 ts Vanilla

Butter, Margarine, Vegetable
-Oil, or Non-Stick Vegetable

Jam, applesauce, plain or
-vanilla yogurt, sour cream
-or other pancake

Put all the batter ingredients in a food processor (fitted with the steel
blade) or blender, in batches if necessary, and process until the batter is
very smooth, like thick cream. Scrape down the sides of the container a few
times during processing. (The batter will be thinner than most pancake

Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY
GREASE IT. Spoon 1 1/2-2 tbsp. measures of batter onto the preheated
griddle. When a few bubbles have risen to the surface of the pancakes, and
the bottoms are golden brown (the pancakes will not rise,) turn them once,
and cook them briefly on the second side, just until they are golden brown.
Serve the pancakes with your choice of accompaniment. Makes about 30 2
1/2-3" pancakes.

I have not tried this recipe. It comes from "The Jewish Holiday Cookbook,"
by Gloria Kaufer Greene. Marilyn Sultar

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