Want to make the best cheese latkes? We searched for the best recipe. And bonus: it’s easy too.
We went on a search for the perfect cheese latkes, asking all our friends and family to see who had the very best version. This one is a family favorite that’s also quick and easy, and, most importantly, absolutely delicious. -BCP
Cheese Latkes
Ingredients
- 1 pound farmers cheese
- 3 eggs
- 1 cup flour
- ½ cup sugar
- ¼ cup milk
- 1 teaspoon vanilla extract or 1 tablespoon of vanilla sugar
- 3 tablespoons sour cream
Instructions
- Place all ingredients in a large bowl. Blend using a hand blender or mix very well by hand.
- Lightly grease a non stick skillet or griddle. Place a heaping tablespoon of the batter in pan and cook until bottoms are lightly brown. Carefully flip over and cook the second side. Repeat with remaining batter.
- Serve warm or at room temperature with some confectioners’ sugar.
Alternative: Don’t have sour cream? You can omit the sour cream and milk and replace it with a rich yogurt such as J & J Deluxe. Just add an additional egg.
Recipe by Devoiry Roth
Want to learn some more basics? Click here.
Yum! This looks delicious, and easy too! How many does this serve?
It makes around 20-25.
Would love to make these. Do they freeze Well?
I never tired freezing them. You can make it the day before and rewarm it.
Can I sub cottage cheese or ricotta for the farmers cheese?
Again I never tried, but it should work. Keep me posted if you try it.
I k ow this is an old post but I use cottage cheese when I don’t have farmer and just add a little extra flour to keep it from being too runny. Yum!
If replacing with yogurt should use plain or vanilla?
I always use strawberry delux, but vanilla should work well.
Best recipe!! Been making these for 15+ years!! You can freeze them and then reheat in the oven on a cookie sheet (although I rarely have any left to freeze!). Serve topped with sour cream and raspberry preserves. Yum!!
any ideas how to make this healthier and lower in calories?
These are delicious! I make them all the time. Recipe is originated from one of the popular cookbooks.
If that’s correct we would like to credit the recipe properly. Please let us know what cookbook it’s from. Before we posted it we researched it and it was a family recipe passed down.
I think it might be from bobov,ive been making it for years,very similar