- Level: Easy
- Total: 8 hr 40 min (includes draining time)
- Active: 40 min
- Yield: 10 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 118
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 58 mg
- Sodium
- 163 mg
- Level: Easy
- Total: 8 hr 40 min (includes draining time)
- Active: 40 min
- Yield: 10 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 118
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 58 mg
- Sodium
- 163 mg
Ingredients
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Directions
Special equipment:
food processor; electric griddle; cheesecloth- 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 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.
