Sweet Idaho® Potato and Ricotta Latkes

Choose Idaho® when you want to prepare perfect potato latkes; their high solids content yields a light, fluffy potato pancake — every time.

Ingredients:

  • 12 ounces Idaho® potatoes, peeled, approx. 2 cups
  • 3 tablespoons part-skim ricotta cheese
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/3 cup golden California raisins
  • 1/4 cup vegetable oil
  • 4 teaspoons confectioners' sugar

Directions:

  1. Preheat oven to 350° F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add eggs and raisins; mix until well combined.
  2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
  3. Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.

Serving Suggestion: Garnish pancakes with a sprinkling of confectioners' sugar and serve with applesauce, if desired. Heart-Check certification does not apply to serving suggestions.

Print Recipe

Yield: 8 pancakes; 1 pancake per serving
Calories: 156
Sodium: 145 mg
Fat: 8 g
Protein: 3 g
Cholesterol: 28 mg

Share this Recipe

You Might Also Like

Mexican Poutine Smashers with Barbacoa

Mexican Poutine Smashers with Barbacoa

Buffalo Potato Wedges

Buffalo Potato Wedges

Mini Hasselback Potatoes with Creamy Dill Dip

Mini Hasselback Potatoes with Creamy Dill Dip

Ask Spuddy Image