Name: Lemon Cottage Cheese Latkes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 griddle

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.

Lemon Cottage Cheese Latkes

Prep Time 10

Cook Time 10

Total Time 20

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Servings

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 griddle

Instructions

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.
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.
Cook the pancakes for about 2 minutes per side, or until they are golden brown, adding more butter to the pan as necessary.