Ricotta Latkes

Name: Ricotta Latkes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 10 latkes
Ingredients: 15 ounces whole-milk ricotta; 70 grams all-purpose flour; 3/4 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 cup low-fat buttermilk; 2 large eggs; 1/4 cup parsley leaves, roughly chopped; 2 tablespoons chives, chopped; 1 1/2 teaspoons lemon zest; Freshly grated nutmeg; Nonstick cooking spray, for the griddle

Getting reviews...

Level: Easy

Total: 8 hr 40 min (includes draining time)
Active: 40 min

Yield: 10 latkes

Level: Easy

Total: 8 hr 40 min (includes draining time)
Active: 40 min

Yield: 10 latkes

Ingredients

15 ounces whole-milk ricotta

70 grams all-purpose flour

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup low-fat buttermilk

2 large eggs

1/4 cup parsley leaves, roughly chopped

2 tablespoons chives, chopped

1 1/2 teaspoons lemon zest

Freshly grated nutmeg

Nonstick cooking spray, for the griddle

Directions

Special equipment:

food processor; electric griddle; cheesecloth

Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.