Don’t think we food bloggers don’t work hard. I attempted this recipe at least three times before hitting upon the winning formula. My first batch, made with old fashioned farmer cheese was leaden. After that I tried a recipe that included milk and ended up runny, but I didn’t give up. I persisted and Hashem rewarded my efforts with this recipe.–a taste of heaven in four simple ingredient. No need for trips to gourmet food outlets, no exotic equipment, just stuff you’ll find in your pantry.
Ah cheese latkes, the forgotten cousin to better known and hyped potato latke. In the days when potatoes as yet unknown, these were the Chanukah pancakes our ancestors enjoyed . Frankly, without a blender or food processor, those early cheese latkes must have been lumpy but today with the aid of technology we can make cheese latkes that are light, smooth and sublimely delicious just perfect for this very last day of Chanuka.
In Hassidic tradition the holiday’s final day is known as Zos Chanukah and it’s considered to be an auspicious time to pray. So sit by the menora and cry out to G-d until your eyes can’t shed any tears and then enjoy a tasty cheese latke or two.
Happy Chanukah.
1 cup of cottage cheese. If you are feeling fancy you can substitute ricotta but there’s really no need
3/4 cup flour. whole wheat pastry flour is my fave
3 eggs
1/3 cup sugar
Combine using food processor, immersion blender or ordinary blender
When smooth fry in non stick frying pan coated with a tiny bit of oil or cooking spray Flip over. Fry the other side
Eat right away.
Don’t freeze though the batter will keep for 2 days in the fridge
Enjoy
