Best 6 Ricotta Latkes Recipes

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Indulge in a delectable culinary journey with our curated collection of ricotta latkes recipes. These savory and versatile fritters are a delightful blend of creamy ricotta cheese and crispy potato, offering a symphony of flavors and textures in every bite. Whether you prefer traditional latkes or are seeking innovative twists, our comprehensive guide has something for every palate. Discover the classic potato latkes with ricotta, where the fluffy interior meets the golden-brown exterior for a heavenly experience. For those who enjoy a spicy kick, the jalapeño and cheddar latkes pack a flavorful punch, while the sweet potato latkes provide a unique twist with their vibrant color and natural sweetness. But that's not all; our selection also includes the unique zucchini latkes with ricotta, which combine the freshness of zucchini with the richness of ricotta for a light and refreshing option. Whichever recipe you choose, be prepared to tantalize your taste buds and elevate your latke experience to the next level.

Here are our top 6 tried and tested recipes!

THE BEST RICOTTA PANCAKES



The Best Ricotta Pancakes image

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

Provided by WestCoastMom

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

Steps:

  • Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
  • Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  • Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  • Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  • Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g

RICOTTA PANCAKES



Ricotta Pancakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 4 servings (16 pancakes)

Number Of Ingredients 8

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter

Steps:

  • Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
  • Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
  • Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

RICOTTA LATKES



Ricotta Latkes image

Provided by Florence Fabricant

Time 15m

Yield 30 small pancakes

Number Of Ingredients 8

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter or vegetable oil for frying
Preserves or sour cream

Steps:

  • Place cheese, eggs, flour, melted butter, sugar and vanilla in the container of a food processor, and process until smooth. The batter can also be mixed in a blender, but it may have to be done in two batches.
  • Heat a heavy skillet or griddle over medium-low heat, and lightly grease it with butter or oil.
  • Spoon batter by rounded tablespoons into the skillet or onto the griddle. Leave room for pancakes to spread. Allow them to cook slowly, about 6 minutes, until underside is golden and bubbles have appeared on the surface. Carefully turn them to brown the other side. Serve with preserves or sour cream.

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.

Provided by Genevieve Ko

Categories     pancakes, main course

Time 20m

Yield 8 to 10 small pancakes

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup/50 grams granulated sugar
1 lemon
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup/170 grams whole-milk ricotta
1/4 cup/61 grams buttermilk, preferably whole milk
2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
Blueberry Syrup or other toppings, for serving (optional)

Steps:

  • Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
  • Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
  • Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

RICOTTA POTATO LATKES WITH APPLESAUCE



Ricotta Potato Latkes With Applesauce image

Make and share this Ricotta Potato Latkes With Applesauce recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup canola oil
2 large potatoes, grated
4 large eggs
1/2 cup flour
1 cup ricotta cheese
1/4 cup chopped onion
salt and pepper
5 large apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon (or mix of nutmeg, allspice, cinnamon, ginger, cardamom, etc.)
1/2 cup water

Steps:

  • Add eggs, flour, cheese, and onion.
  • Add potato and season.
  • In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
  • bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
  • bring to room temp or refrigerate until ready to use.
  • Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
  • Heat skillet.
  • Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
  • Keep warm, serve with applesauce.

Nutrition Facts : Calories 373.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 121.4, Sodium 73.7, Carbohydrate 55.6, Fiber 5.7, Sugar 28.2, Protein 9.7

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

Tips:

  • Use fresh ricotta cheese. Fresh ricotta cheese will give your latkes a light and fluffy texture.
  • Don't overmix the batter. Overmixing the batter will make your latkes tough.
  • Let the batter rest for at least 30 minutes before frying. This will help the flavors to meld and will make the latkes less likely to fall apart.
  • Use a large skillet and don't overcrowd the latkes. This will help them to cook evenly.
  • Fry the latkes over medium heat. This will help them to cook through without burning.
  • Serve the latkes hot with your favorite toppings. Sour cream, applesauce, and lox are all classic toppings for ricotta latkes.

Conclusion:

Ricotta latkes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover ricotta cheese, and they can be customized with a variety of toppings. Whether you like them sweet or savory, ricotta latkes are sure to please everyone at your table.

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