A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition.
My Private Note
Units: US | Metric
- 1In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
- 2Pour 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.
- 3When oil reaches 300°F, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil.
- 4Press down lightly with a spatula to flatten.
- 5Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes.
- 6Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
- 7Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes.
- 8Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
- 9Notes: 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.
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Nutritional Facts for Cheese Latkes
Serving Size: 1 (45 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 79.4
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.5 g
- Cholesterol 72.1 mg
- Sodium 123.5 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.1 g
- Sugars 2.7 g
- Protein 6.9 g