Ricotta Latkes

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  • Level: Easy
  • Total: 8 hr 40 min (includes draining time)
  • Active: 40 min
  • Yield: 10 latkes
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15 ounces whole-milk ricotta

70 grams all-purpose flour 

3/4 teaspoon kosher salt 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 cup low-fat buttermilk 

2 large eggs 

1/4 cup parsley leaves, roughly chopped 

2 tablespoons chives, chopped 

1 1/2 teaspoons lemon zest 

Freshly grated nutmeg 

Nonstick cooking spray, for the griddle 


Special equipment:
food processor; electric griddle; cheesecloth
  1. Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
  2. Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.