Ricotta cheese latkes with herbs and lemon zest are a flavorful twist on tradition. Prior to Columbus' famed voyage across the ocean blue in 1492, there were no potatoes in Europe; so no, this Hanukkah staple was not originally made with spuds. Sicilian Jews made latkes with ricotta, resulting in a savory pancake worthy of celebration. Here's my take. This recipe first appeared in Season 1 of Good Eats: The Return.
ACTIVE TIME: 35 minutes
TOTAL TIME: 12 hours 35 minutes
Yield: 10 servings
- 1 (15-ounce) tub whole milk ricotta
- 1/4 cup low-fat buttermilk
- 2 large eggs
- 1/2 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup roughly chopped parsley leaves
- 2 tablespoons chopped chives
- 1 1/2 teaspoons lemon zest
- Freshly grated nutmeg
Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
Whisk the flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest, and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
Heat an electric griddle to 350ºF. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke; 5 latkes should fit comfortably. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.