Ricotta latkes

Yield: 10 Servings

Measure Ingredient
-MARILYN SULTAR FJVS25A
1 15-16 oz. Container Part- Skim or Regular Ricotta Cheese
4 Eggs; large
6 tablespoons Matzo meal; or flour;
2 tablespoons Butter or Margarine; melted and cooled
1 tablespoon Sugar; 1-2 tbs. sugar
1 teaspoon Vanilla
Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable Spray
Jam, applesauce, plain or vanilla yogurt, sour cream or other pancake accompaniments

BATTER

FOR FRYING

TO SERVE

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 batters.)

Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY GREASE IT. Spoon 1½-2 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 ½-3" pancakes.

I have not tried this recipe. It comes from "The Jewish Holiday Cookbook," by Gloria Kaufer Greene. Marilyn Sultar Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@...) on Dec 8, 1997

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