You’ll memorize the recipe for these cottage cheese latkes in no time. Firstly because they’re delicious, and secondly because they’re made in minutes and only use four ingredients!
What are cottage cheese latkes?
Cottage cheese latkes are essentially pancakes made with cottage cheese. Similar to potato latkes, they’re fried in oil (or butter) until they have crispy edges and are soft inside.
Generally, latkes are served during the Jewish holiday of Chanukah to commemorate the olive oil that burned for eight nights. However, these latkes are so easy that you’ll find yourself making them all year round.
Cottage cheese latke ingredients:
Cottage Cheese
Flour
Eggs
Sugar
Olive Oil or Butter
How to make cottage cheese latkes:
- Whisk the eggs and then add the flour, cottage cheese, and sugar.
- Mix everything well.
- Fry the latkes in a non-stick pan.
It’s that simple!
what to serve these with:
These latkes can be enjoyed at different times of the day with different things.
For breakfast:
~ Top them with maple syrup. Add fruit and coffee.
~ Serve them alongside oatmeal or yogurt.
For lunch:
~ Have them with a side of soup or rice.
For dinner:
~ Serve them with a piece of salmon and a green salad.
frequently asked questions about latkes:
What do Jews eat with Latkes?
Jewish people usually eat latkes with applesauce or sour cream. Pretty random but actually delicious!
What kind of cottage cheese to use?
We use small curd, low-fat cottage cheese for this recipe. However, any cottage cheese you like or have will work.
How do I store cottage cheese latkes?
The latkes should be stored in an airtight container. If you freeze them, make sure they’re wrapped tightly in plastic wrap.
try some of our other breakfast recipes:
Cottage Cheese Latkes
Ingredients
- 1 cup flour
- 1 cup cottage cheese
- 1/2 cup sugar
- 4 eggs
- Butter or olive oil for frying
Instructions
- Mix the eggs well.
- Add the flour, cottage cheese, and sugar. Mix well.
- Heat butter or olive oil in a non-stick pan on a medium flame.
- Add a scoop of the batter (around a quarter cup per latke) to the pan.
- Fry for around five minutes, flip, and fry for another five minutes or until both sides are golden brown and cooked through.
- Add more olive oil or butter as needed while cooking the rest of the batch.