The latkes at your Hanukkah are not the traditional ones—that designation goes to kaese latkes, a delicate, lightly sweetened pancake made from soft curd cheese. They fall directly between ultra-thin crepes and puffed, buttermilk flapjacks. Dip them in cinnamon-sugar or dollop them with jam and sour cream and toast to Hanukkah traditions old and new.
15 3-inch pancakes
1 1/2 cups
Unsalted butter or vegetable oil, for frying
For serving: cinnamon sugar, jam, sour cream, or maple syrup
Add the cream cheese, eggs, flour, sugar, baking powder, salt, and vanilla extract to a food processor and process, scraping down the sides of the bowl as necessary, until the mixture is completely smooth and the consistency of loose pancake batter. Transfer the mixture to a large bowl and fold in the ricotta cheese until combined.
Heat about 1 tablespoon of butter in a large skillet over medium heat, swirling the pan to coat. Working in batches of 5 or 6, drop the batter by the heaping tablespoon into the skillet, nudging it into a circle with the back of a spoon. Fry until golden brown on the bottom, 2 to 3 minutes; flip and continue frying until the latkes are cooked all the way through, another 1 to 2 minutes. Transfer latkes to a plate and serve immediately with desired toppings.