Making Ricotta Latkes (kind of like a cannoli pancake)

Porad’s rendition of Ricotta Latkes
1 (15-16 ounce) container of ricotta cheese
4 large eggs or 1 cup egg substitue
2 tablespoons sugar
1/2 -1 tsp vanilla
2 tblsp butter, melted and cooled
1/2 cup flour
Mix the ricotta, egg, sugar and vanilla in the food
processor. Add butter, then flour.
Too cook. Heat butter in a frying pan or use a non-stick pan with no butter or oil. Use 2 tablespoons of batter for each latke.
Serve with jam, applesauce, plain or vanilla yogurt, chopped fruit for optional garnishment.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s