Best 7 Ricotta Latkes Recipes

RICOTTA LATKES

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 PANCAKES

Steps:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
• Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

THE BEST RICOTTA PANCAKES

Steps:

• Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
• Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

LEMON & RICOTTA PANCAKES

Steps:

• Place the ricotta cheese, sugar and egg yolks in a large bowl and mix together. Stir in the lemon rind and melted butter. Sift in the flour and fold in. Place the egg whites in a separate bowl and whisk until soft peaks form. Gently fold the egg whites into the ricotta mixture.
• Put a non-stick frying pan onto a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.
• Serve with warmed conserve and enjoy.

RICOTTA POTATO LATKES WITH APPLESAUCE

Steps:

• Add eggs, flour, cheese, and onion.
• Add potato and season.
• In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
• bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
• bring to room temp or refrigerate until ready to use.
• Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
• Heat skillet.
• Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
• Keep warm, serve with applesauce.

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.