Cheese Latkes Food

RICOTTA LATKES

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.

POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)

Steps:

• Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
• After potatoes have been whipped, but are still hot, mix in the cheese.
• Allow to cool and blend in the egg.
• If potato mixture is too thick, add a little more butter.
• In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
• When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.

SWEET COTTAGE CHEESE LATKES

Steps:

• Beat cottage cheese, egg yolks, flour, sugar, cream salt and lemon zest until smooth.
• Beat egg whites until stiff but not dry and fold into the cheese mixture.
• In a frying pan over medium high heat, heat oil until hot.
• Drop 2 to 3 tablespoons batter into the pan to form each latke. Fry until golden, about four minutes per side.
• Use more oil as needed. Drain latkes on paper towels and keep warm in a 250 degree F oven until ready to serve.

COTTAGE CHEESE LATKES

Steps:

• In a blender, combine all ingredients, except applesauce and cinnamon.
• Blend until smooth.
• Pour mixture onto a nonstick skillet, making 8 pancakes.
• Turn pancakes when edges appear dry.
• Brown lightly on both sides.
• To serve, place pancakes on serving plates.
• Divide applesauce among pancakes on top.
• Sprinkle with cinnamon.

CHEESE LATKES (FOR PASSOVER)

Steps:

• Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
• Beat in the farmer cheese.
• Add the butter, vanilla extract, and salt.
• Slowly stir in enough matzo meal to make a batter that holds together.
• In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
• Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
• Don't crowd the pan. Add more oil if needed.
• Drain the latkes on paper towels and serve sprinkled with cinnamon.
• Sour cream and/or jam is a great accompaniment.

CHEESE LATKES

Steps:

• In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
• Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 inches high) over medium-low to medium heat.
• When oil reaches 300°F, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil.
• Press down lightly with a spatula to flatten.
• Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes.
• Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
• Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes.
• Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
• Notes: These latkes brown faster, so keep the oil at a slightly lower temperature (between 250°F and 300°F) while frying. They have a tendency to stick to the bottom of the frying pan, so gently loosen them throughout the cooking process.