Ricotta Latkes
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INGREDIENTS
INSTRUCTIONS
Put all the batter ingredients in a food processor (fitted with the steel blade) or blender, in batches if necessary, and process until the batter is very smooth, like thick cream. Scrape down the sides of the container a few times during processing. (The batter will be thinner than most pancake batters.) Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY GREASE IT. Spoon 1 1/2-2 tbsp. measures of batter onto the preheated griddle. When a few bubbles have risen to the surface of the pancakes, and the bottoms are golden brown (the pancakes will not rise,) turn them once, and cook them briefly on the second side, just until they are golden brown. Serve the pancakes with your choice of accompaniment. Makes about 30 2 1/2-3" pancakes. I have not tried this recipe. It comes from "The Jewish Holiday Cookbook," by Gloria Kaufer Greene. Marilyn Sultar Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (130g) | ||
| Recipe Makes: 10 | ||
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| Calories: 199 | ||
| Calories from Fat: 130 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.5g | 19 % | |
| Saturated Fat 4.6g | 23 % | |
| Monounsaturated Fat 5.6g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 427.9mg | 132 % | |
| Sodium 141.7mg | 5 % | |
| Potassium 136.9mg | 4 % | |
| Total Carbohydrate 4.6g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 4.6g | ||
| Protein 12.6g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 199
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