SWEET COTTAGE CHEESE LATKES
Latkes, and not just this kind, are traditionally served during the festive holiday of Chanukkah. This particular recipe was printed in the Montreal Gazette and was attributed to Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary.
Provided by Studentchef
Categories Cheese
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat cottage cheese, egg yolks, flour, sugar, cream salt and lemon zest until smooth.
- Beat egg whites until stiff but not dry and fold into the cheese mixture.
- In a frying pan over medium high heat, heat oil until hot.
- Drop 2 to 3 tablespoons batter into the pan to form each latke. Fry until golden, about four minutes per side.
- Use more oil as needed. Drain latkes on paper towels and keep warm in a 250 degree F oven until ready to serve.
Nutrition Facts : Calories 86.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 47.3, Sodium 64.1, Carbohydrate 8.3, Fiber 0.2, Sugar 2, Protein 3.6
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
COTTAGE CHEESE LATKES
Growing up, our next door neighbor used to make these. I was lucky enough for her to pass this wonderful recipe on to me. She just recently passed away, and I'm posting this in her honor.
Provided by BlueHyacinth
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients, except applesauce and cinnamon.
- Blend until smooth.
- Pour mixture onto a nonstick skillet, making 8 pancakes.
- Turn pancakes when edges appear dry.
- Brown lightly on both sides.
- To serve, place pancakes on serving plates.
- Divide applesauce among pancakes on top.
- Sprinkle with cinnamon.
FLUFFY OVEN PANCAKE WITH PEARS
In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
COTTAGE CHEESE PANCAKES
Categories Egg Onion Side Sauté Vegetarian Quick & Easy Cottage Cheese Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 (3-inch) pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F.
- Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
- Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
COTTAGE CHEESE PANCAKES
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
- In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
- Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.
Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g
POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)
These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Potato
Time 30m
Yield 10-12 latkes
Number Of Ingredients 6
Steps:
- Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
- After potatoes have been whipped, but are still hot, mix in the cheese.
- Allow to cool and blend in the egg.
- If potato mixture is too thick, add a little more butter.
- In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
- When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
CHEESE LATKES
A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition.
Provided by Manami
Categories Breakfast
Time 40m
Yield 18-20 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
- Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 inches high) over medium-low to medium heat.
- When oil reaches 300°F, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil.
- Press down lightly with a spatula to flatten.
- Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes.
- Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
- Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes.
- Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
- Notes: These latkes brown faster, so keep the oil at a slightly lower temperature (between 250°F and 300°F) while frying. They have a tendency to stick to the bottom of the frying pan, so gently loosen them throughout the cooking process.
Nutrition Facts : Calories 79.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 72.2, Sodium 123.5, Carbohydrate 8, Fiber 0.2, Sugar 2.7, Protein 7
CHEESE LATKES (FOR PASSOVER)
Make and share this Cheese Latkes (For Passover) recipe from Food.com.
Provided by AniSarit
Categories Breakfast
Time 30m
Yield 18 latkes
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
- Beat in the farmer cheese.
- Add the butter, vanilla extract, and salt.
- Slowly stir in enough matzo meal to make a batter that holds together.
- In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
- Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
- Don't crowd the pan. Add more oil if needed.
- Drain the latkes on paper towels and serve sprinkled with cinnamon.
- Sour cream and/or jam is a great accompaniment.
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