If you follow my blog, you know that I’m not much of a baker. You also know that I’m working hard to stick to my diet plan. Which might explain why I’m not about to post a recipe for delicious, chewy, deep-fried jelly donuts or crunchy golden potato latkes. Instead, I decided to whip up a sort of deconstructed jelly donut in the form of cheese latkes with raspberry sauce. These fun mini cottage cheese pancakes are reminiscent of the classic chanukah treat with just a few less calories. Fry them up nice and golden, dust with powdered sugar, and don’t forget the whip cream!
Cheese Latkes
adapted from the Spice & Spirit Cookbook
3 eggs
1 cup milk
1 8 oz. container ricotta or cottage cheese (drain, if needed)
1 1/2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 tsp vanilla
1/4 tsp cinnamon
canola oil, butter, for frying
Method:
Mix all ingredients besides for oil until smooth. Heat up a skillet and grease with butter or oil. Add batter 1 tbsp at a time and fry until golden on both sides. Continue with remaining batter, adding additional oil or butter, as needed.
Serve with raspberry sauce, whip cream and a side of maple syrup.
Raspberry Sauce
1 bag frozen raspberries
1/3 cup sugar
2 tbsp lemon juice
1 tbsp water or raspberry liquor
1 tsp lemon zest
Method:
Add all ingredients to a pot and simmer over medium heat until raspberries are soft and fall apart when mashed with a spoon, about 10 minutes. Add to a blender and puree. Pour the raspberry mixture through a cheesecloth and squeeze out juice. Chill. Serve over pancakes or ice cream.
Alternatively, pipe some raspberry jam in the center of the latkes and dust with powdered sugar to resemble jelly donuts!
These look delicious. I’m definitely going to try this before the holiday is over!
I actually make these with fat free cottage cheese and fry them in Pam spray.
They work great with Pam! I use butter on half the batter because I’m trying to get my baby to gain weight!
These look delectable! Such a clever take on the typical doughnut – and I’m sure far tastier. Amazing!
looks sp yummy! Thanks for sharing!
I love that you used whole wheat flour and cottage cheese. I can totally make (and eat!) these.
Great! Try and substitute splenda for the sugar.
As an update, I made these with non-wheat flour for my nephew (he needs gluten-free) and they were a hit across the board, even with those who don’t have celiac disease.
I’m glad! What type of non-wheat, gluten-free flour did you use?
Hi my name is Rachel and I”m also having issues with glutens. May I ask what kind of flour did you use to make it gluten free?
was there anything ells that you changed?
Thank you so much for your reply.
Rachel
Hi Rachel, I’m not sure where you read about these being gluten free. Unfortunately, I did not make them with gluten free flour but you may use soy flour or perhaps almond meal would work.
Good Luck!
Saw you on Meredith today! Too bad they cut your segment short….Love your creativity…you touched my heart…looking forward to making your latke recipes ….Happy Chanukah
Thanks Yvonne! Happy Chanukah!
Can you use farmers cheese in this recipe?
I’ve never tried it, but I think it would probably work.