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Recipe: Ricotta Latkes (blender or food processor)

Side Dishes - Assorted
RICOTTA LATKES

1 (15- to 16-ounce) container part-skim ricotta cheese
4 large eggs (or 1 cup egg substitute)
2 tablespoons sugar
1/2 to 1 teaspoon vanilla extract
2 tablespoons butter, melted and cooled
1/2 cup all-purpose flour
Oil for frying

In food processor fitted with metal blade (or in blender in batches), place ricotta cheese, eggs, sugar and vanilla. Process until combined. Add melted butter, and process briefly. Add flour; process until batter is very smooth, like thick cream. Scrape down sides as necessary.

Heat griddle or shallow skillet over medium heat. Lightly grease griddle with oil.

For each latke, spoon 1 1/2 to 2 tablespoons batter onto griddle (batter will spread). Cook 3 minutes, or until some bubbles rise to surface of pancakes, tops are beginning to look dry and bottoms are golden brown in a splotchy pattern. Carefully turn latkes once. Cook briefly until golden brown. Repeat until all batter is used, greasing griddle between batches.

Makes 24 to 30
Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene
MsgID: 1111683
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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