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RECIPE: Potato-Ricotta Latkes

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Updated: December 14, 2011 1:46PM


12 ounces peeled Idaho potatoes

3 tablespoons part-skim ricotta cheese

2 tablespoons flour

2 tablespoons sugar

2 teaspoons finely grated orange peel

1 teaspoon baking powder

¼ teaspoon salt

1 egg, slightly beaten

1/3 cup golden raisins

¼ cup vegetable oil

4 teaspoons confectioners’ sugar

Applesauce, if desired

Preheat oven to 350 degrees. Grate potatoes into large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add beaten egg and raisins; mix until well-combined.

In large, heavy, nonstick skillet (which will hold about 4 pancakes at a time), heat 1 tablespoon oil over medium heat. Spoon potato mixture into skillet (about 2 tablespoons potato mixture per pancake). Flatten mixture slightly with spatula. Cook pancakes 2 minutes, then gently flip and cook another 2 minutes, or until golden brown. Transfer pancakes to baking sheet while cooking remaining pancakes.

Place cooked pancakes in oven; bake until pancakes are cooked through. Garnish pancakes with sprinkling of confectioners’ sugar. If desired, serve with applesauce.

Idaho Potato Commission

Nutrition facts per pancake:

155 calories, 8 g fat, 2 g saturated fat, 28 mg cholesterol, 19 g carbohydrates, 9 g sugars, 3 g protein, 110 mg sodium, 1 g fiber

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