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.


  • 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


  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.

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

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