Ricotta Latkes

Sweet and fluffy, these dairy-rich cousins of the more well-known potato latkes are enjoyed by kids and adults alike.

Serves: 8Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 3 large eggs
  • 1 cup Whole Milk Ricotta Cheese
  • 2 tablespoons sugar
  • Zest of 1 lemon
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup all-purpose flour
  • Butter or oil for cooking
  • Preserves, for topping, optional
  • Honey, for topping, optional


  • In bowl of food processor, combine eggs, ricotta, sugar, lemon, salt and baking powder. Blend until smooth. Add flour; pulse until just combined.
  • Heat griddle or large non-stick skillet over medium-medium low heat. Add enough butter or oil to just coat pan.
  • Drop 2 tablespoons batter for each latke on surface of pan. Cook 3 to 5 minutes or until the bottoms are golden brown. Flip; continue cooking 2 to 3 minutes or until golden brown and set.
  • Serve topped with preserves or honey, if desired.
  • Refrigerate leftovers.