We serve these pillowy latkes as a sweet finale to the meal. (They're also delicious for breakfast.) Made with farmer's cheese (a drier form of cottage cheese), they taste similar to the sweet filling in cheese blintzes. Unlike the other latkes, which can be made a few days ahead, cheese latkes are best when made just before serving. Prep and Cook Time: 40 minutes. Notes: These latkes brown faster, so keep the oil at a slightly lower temperature (between 250° and 300°) while frying. They have a tendency to stick to the bottom of the frying pan, so gently loosen them throughout the cooking process.
Sunset DECEMBER 2006
1. In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
2. Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 in. high) over medium-low to medium heat. When oil reaches 300°, 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.
3. Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
Note: Nutritional analysis is per latke.
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