A latke is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah, although eaten now all year long. Latkes are traditionally made with potatoes but it can be made with other ingredients other such as cheese and zucchini.
- 2 cups potatoes – peeled, grated
- 8 oz. ricotta – drained
- 1 egg
- 1 tbsp. grated onion
- vegetable oil – for frying
- ½ tsp salt
- pinch of freshly ground pepper
- apple sauce – optional
- sour cream – optional
- Preheat oven to 250ºF (120ºC).
- By using your hands, squeeze out as much liquid as possible from the grated potatoes. Place the potatoes in a large bowl and stir in the remaining ingredients except oil, applesauce, and sour cream.
- In a large skillet over medium-high heat, heat a ½-inch oil. When oil is hot but not smoking, scoop heaping tablespoons of the potato mixture into the pan. Flatten slightly with a spatula or the back of a spoon.
- Cook for about 2 minutes or until deep golden brown. Turn over and continue to cook on the other side until golden. Repeat with the remaining potato mixture.
- After the latkes are cooked, place them in a paper-lined plate and bake the latkes in the oven to keep them warm. Pass the apple sauce and sour cream if using.
- That’s it, serve your easy and yummy ricotta potato latkes!
Note: These latkes are not much different from the delicious potato pancakes that I remember in my younger years except that they are much smaller in size. My friend Barbara’s mother made the most delicious potato pancakes every Friday and when I was leaving to go home, she would give me one, nice and hot, freshly made to eat while walking home. Never has one better than that!