Leah Koenig’s Cheese Latkes | Lehigh Valley Moms

Thank you to Leah Koenig, author of The Jewish Cookbookfor sharing this recipe, which originally appeared on Food 52.

                                     Credit: Mark Weinberg

 

 These sweet rendition of latkes will be a hit at Hannukah, but also a fun, festive breakfast all year round. More like a pancake than a tradition latke, they are tender and light, and filled with ricotta cheese. Happy Hannukah to all who celebrate!

 

INGREDIENTS

3 ounces cream cheese
3 eggs
3/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking poder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 1/2 cups ricotta cheese
Unsalted butter or vegetable oil, for frying
For serving: Cinnamon sugar, jam, sour cream, or maple syrup

  1. Add the cream cheese, eggs, flour, sugar, baking powder, salt, and vanilla extract to a food processor and process, scraping down the sides of the bowl as necessary, until the mixture is completely smooth and the consistency of loose pancake batter. Transfer the mixture to a large bowl and fold in the ricotta cheese until combined.

 

  1. Heat about 1 tablespoon of butter in a large skillet over medium heat, swirling the pan to coat. Working in batches of 5 or 6, drop the batter by the heaping tablespoon into the skillet, nudging it into a circle with the back of a spoon. Fry until golden brown on the bottom, 2 to 3 minutes; flip and continue frying until the latkes are cooked all the way through, another 1 to 2 minutes. Transfer latkes to a plate and serve immediately with desired toppings.

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