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Not all latkes need to have potatoes!

Makes 30.


1 pound of cottage or ricotta cheese
4 large eggs
¾ c all-purpose flour
2 Tbsp melted butter or sour cream
1-2 Tbsp sugar
½ tsp vanilla (can be replaced with ½ tsp cinnamon)
½ tsp salt



  1. Vegetable oil or butter for frying.
  1. In a food processor or blender, puree all ingredients.
  1. Heat a large skillet over medium heat. Lightly grease with the oil or butter.
  1. Drop batter by heaping tablespoonfuls and fry until bubbles form on the tops and the bottoms are lightly browned, 2 to 3 minutes.
  1. Turn and fry until golden brown, 1 to 2 minutes.
  1. Serve accompanied with sour cream, yogurt, maple syrup, flavored butter, jam, cinnamon-sugar, or fresh fruit.


Gil Marks is the author of the new Encyclopedia of Jewish Food.