Tori Avey’s Cheese Latkes


1 cup high quality whole milk ricotta cheese
3/4 cup flour
3 large eggs
2 tbsp granulated white sugar
1 tsp kosher salt
1/2 tsp baking powder
Nonstick cooking oil spray, for frying


Combine all ingredients (except the nonstick oil spray) in a food processor. Process the mixture for about 45 seconds, pausing here and there to scrape the sides, until the mixture forms a thick batter.

Spray a skillet with nonstick cooking oil and put heat to medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in a circle the size of silver dollar pancakes, using 1-2 tablespoons of batter per pancake. Spread batter into a thin circle after it hits the skillet.

Fry the latkes for 2-3 minutes on each side until they turn golden brown, but test one to make sure it’s cooked all the way through If the latkes are browning faster than they’re cooking, reduce skillet heat. Serve immediately.

These cheese 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.

From Tori Avey, Food Blogger (source: "The Times of Israel")