Cheese Latkes
Golden cheese latkes with lightly crisp edges and a soft, creamy cottage-cheese center. They are slightly sweet, gently flavored with vanilla, lemon, and cinnamon, and simple to prepare: mix everything in one bowl, scoop, and fry. They are especially good for breakfast, brunch, Chanukah, or Shavuos.
Ingredients
Equipment
Method
- Mix the eggs and flavorings. In a large bowl, whisk together the eggs, sugar, salt, vanilla, lemon juice, and cinnamon until the eggs are fully broken up and the mixture looks uniform.
- Add the cottage cheese. Stir in the cottage cheese until evenly distributed. Do not blend it completely smooth; a little visible cottage-cheese texture is fine and helps create the creamy interior.
- Add the flour. Fold in the flour gently just until no dry flour remains. Do not keep beating once combined.
- Check the batter. The batter should be thick, soft, spoonable, and able to hold a small mound when scooped. It should not be runny like crepe batter.
- Adjust only if necessary. If the cottage cheese is unusually watery and the batter is still too loose after resting for a minute, add flour 1 Tbsp at a time, up to about 2 additional tablespoons. Do not add extra flour unless needed.
- Heat the skillet. Place a large skillet over medium heat and let it warm for about 2-3 minutes.
- Add oil. Add enough oil to make a thin coating across the bottom. This is shallow-frying, not deep-frying.
- Test the heat. Drop in a tiny dab of batter. It should sizzle gently. If it sits silently, the pan is not ready. If the oil smokes or the batter darkens immediately, lower the heat.
- Portion the latkes. Scoop about 2 Tbsp batter, roughly 40 g, for each latke. Place gently in the skillet.
- Shape. Use the back of the spoon to spread each scoop slightly into a small round. Smaller latkes cook through more reliably.
- Do not crowd the pan. Leave enough room between latkes to slide a spatula underneath. Depending on skillet size, cook about 4-5 at a time.
- Cook the first side. Cook about 2-3 minutes, until the underside is deep golden, the edges begin to look set, and the top begins losing its wet appearance.
- Flip. Slide a thin spatula completely underneath and flip gently in one motion. If the latke feels too soft to flip, give it another 30-60 seconds.
- Cook the second side. Cook another 2-3 minutes, until golden and cooked through. If using a thermometer, the center should reach about 160°F / 71°C.
- Remove. Transfer to a wire rack, preferably, or a paper-towel-lined plate.
- Repeat. Add a little more oil as needed and continue with the remaining batter, keeping the heat around medium.
- Serve. Serve warm with any optional toppings you like.
Notes
Make Ahead
For the best texture, cook the batter soon after mixing. If necessary, cover and refrigerate the uncooked batter for up to 24 hours, then stir gently before frying. The better make-ahead option is to cook the latkes first and reheat them later.
Storage
Cool completely, then store covered in the refrigerator for 3-4 days.
Freezing
Cool completely, freeze in a single layer until firm, then transfer to an airtight freezer-safe bag or container with parchment between layers. For best quality, freeze for up to 2 months.
Reheating
- Oven: Reheat in a single layer at 375°F / 190°C until hot and crisp.
- Skillet: Warm over medium-low heat with a very small amount of oil until hot and crisp on both sides.
- Microwave: Works for speed, but the latkes will be softer.
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