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Lemon Cottage Cheese Latkes

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 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


1.  Combine the cottage cheese, eggs, milk, and lemon peel in a bowl. 

2. Add the flour, sugar, baking powder, and salt and mix to combine ingredients.

3. 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.

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