Cheese Latkes

 

Serving these pillowy latkes as a dessert to round off the dinner. They taste similar to the sweet filling in cheese blintzes since they are made with farmer's cheese. Unlike the other latkes, which may be cooked ahead of time, cheese latkes are ideally made right before serving. Preparation and cooking time: 40 minutes. Notes: Because these latkes brown faster, keep the oil temperature slightly lower (between 250° and 300°) during frying. They have a propensity to cling to the bottom of the frying pan, so carefully loosen them as you cook.

 

Ingredients

 

3 cups farmer's cheese

6 eggs

3 tablespoons sugar

1 ½ teaspoons vanilla extract

¾ teaspoon salt

1 cup all-purpose flour

Vegetable oil for frying

Maple syrup

Sour cherry preserves

Cinnamon sugar

 

Combine the farmer's cheese, eggs, sugar, vanilla, salt, and flour in a large mixing basin.

Place 1/2 inch oil into a 10- to 12-inch frying pan over medium-low to medium heat. When the oil reaches 300°, remove 1/4 cup of the cheese mixture from the bowl and carefully drop it into the heated oil. To flatten, use a spatula to gently press down. Cook 3 or 4 pancakes at a time, loosening from the bottom as required, for approximately 2 minutes, or until the undersides are golden brown. Heat until the other sides are golden brown, 1 to 2 minutes more.

 

Move to paper towels to drain quickly, then keep warm in a 200° oven while you finish the rest of the pancakes. End up serving with maple syrup, sour cherry preserves, and/or cinnamon sugar while hot.