Ricotta Cheese Latkes

By michaelmeiner

Ingredients

• 1 15 ounce container ricotta cheese
• 4 large eggs
• 2 Tablespoons sugar
• 1/2 to 1 teaspoon vanilla extract
• 2 Tablespoons butter -- melted and cooled
• 1/2 cup flour

Details

Servings 1

Preparation

Step 1

In a food processor, process the ricotta cheese, eggs, sugar, and vanilla extract until combined. Add melted butter and process briefly. Add the flour, and process until the batter is very smooth, like thick cream. Scrape down the sides a few times.

Preheat a skillet over medium heat. Spoon 1 1/2 to 2 tablespoons. Batter will spread to form an approximately 3 inch diameter latke. Keep at least 1/2 inch apart from each other. Cook for about 3 minutes or until a few bubbles have risen to the surface of the pancakes, the tops are beginning to look dry, and the bottoms are golden brown in a sort of "splotchy" pattern. Turn and cook briefly on the second side until they are golden.