Cheese Latkes Recipes

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

CHEESE LATKES

Steps:

• In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
• Pour 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.
• When oil reaches 300°F, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil.
• Press down lightly with a spatula to flatten.
• Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes.
• Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
• Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes.
• Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
• Notes: 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.

RICOTTA LATKES

Steps:

• Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
• Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
• Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
• Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.

CHEESE-RICE LATKES

Steps:

• In medium-sized bowl mix together rice, cheese, egg yolks, flour, salt and pepper.
• In separate bowl beat egg whites together with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture until completely combined.
• Heat 2 to 3 tablespoons oil over medium-high heat in a large skillet. Spoon batter by rounded tablespoons into the skillet, using the back of the spoon to flatten each pancake. Fry the latkes, turning them once, until they are golden and puffed. Serve hot.

CHEESE & RED PEPPER LATKES

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

COTTAGE CHEESE LATKES

Steps:

• In a blender, combine all ingredients, except applesauce and cinnamon.
• Blend until smooth.
• Pour mixture onto a nonstick skillet, making 8 pancakes.
• Turn pancakes when edges appear dry.
• Brown lightly on both sides.
• To serve, place pancakes on serving plates.
• Divide applesauce among pancakes on top.
• Sprinkle with cinnamon.