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Lemon Cottage Cheese Latkes

 

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Lemon Cottage Cheese Latkes
 

 

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Recipe

Lemon Cottage Cheese Latkes

This is from my book, Hip Kosher. They are delicate and fluffy, a nice contrast to heavier potato latkes. And the lemon gives it a refreshing flavor. I serve these as snacks, for hors d'oeuvre and also brunch.

Times

  • Prep Time : 10 minutes min
  • Cook Time : 10 minutes min
  • Ready Time : 20 min

Servings

4-6

Ingredients

  • 1-1/3 cups dry curd cottage cheese, pot cheese or farmer cheese
  • 3 large eggs
  • 1 cup milk
  • 1-1/2 tablespoons finely grated fresh lemon peel
  • 1 cup All-purpose flour
  • 2 tablespoons Sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butter for the griddle

Directions

Preparation

1 Combine the cottage cheese, eggs, milk, and lemon peel in a bowl. Add the flour, sugar, baking powder, and salt and mix to combine ingredients.
2 Heat a griddle or saute pan over medium heat and add a small amount of butter. When the butter has melted and looks foamy, working in batches, pour about 1/4 cup batter onto the griddle for each pancake.
3 Cook the pancakes for about 2 minutes per side, or until they are golden brown, adding more butter to the pan as necessary.

Special instructions

This is from my book, Hip Kosher. They are delicate and fluffy, a nice contrast to heavier potato latkes. And the lemon gives it a refreshing flavor. I serve these as snacks, for hors d’oeuvre and also brunch.

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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