Did you know that in addition to fried foods, dairy foods are traditionally associated with Hanukkah?
The custom of eating dairy foods for Hanukkah dates back to the Middle Ages, when the Book of Judith played an important role in the Hanukkah narrative. Judith was a celebrated Jewish heroine who saved her village from an invading Assyrian army. A beautiful widow, she plied the Assyrian army’s general with wine and salty cheese. When the general passed out drunk, Judith beheaded him with his own sword. The Israelites launched a surprise attack on the leaderless Assyrian army and emerged victorious. In Judith’s honor, we eat dairy foods during Hanukkah.
This is one of my favorite Jewish stories, right up there with Queen Esther and the story of Purim. It’s got every element– a brave and beautiful heroine, an evil villain, wine and cheese. What’s not to love?
Judith and her Maidservant – Orazio Gentileschi, ca 1621-24
Speaking of cheese and all things dairy, today I’m going to share with you a recipe for Cheese Latkes. These mouthwatering latkes are made with ricotta cheese. They have the same flavor as a cheese blintz filling in the form of a fluffy fried pancake. They’re fabulous, and every bit as appropriate for Hanukkah as latkes.
Of course we associate potato latkes with Hanukkah, but in reality latkes descend from Italian pancakes that were made with ricotta cheese. The first association between Hanukkah and pancakes was by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328). According to The Encyclopedia of Jewish Food by Gil Marks, the Rabbi “included pancakes in a list of dishes to serve at an idealized Purim feast, as well as a poem about Hanukkah. After the Spanish expelled the Jews from Sicily in 1492, the exiles introduced their ricotta cheese pancakes, which were called cassola in Rome, to the Jews of northern Italy. Consequently, cheese pancakes, because they combined the two traditional types of foods–fried and dairy–became a Hanukkah dish.”
Potato latkes are a more recent Ashkenazi invention that gained popularity in Eastern Europe during the mid 1800’s. A series of crop failures in Poland and the Ukraine led to mass planting of potatoes, which were easy and cheap to grow. But before potatoes came on the scene, the latke of choice was cheese.
In honor of Judith and the history of Hanukkah, give these latkes a try. They’re super easy to make and they’ll melt in your mouth. Imagine cheesy blintz filling made into a fluffy little pancake. So creamy and delicious! Use full fat, high quality ricotta for best flavor results… if you’re on a diet, lowfat will work, too. Top them with a little something sweet like honey or agave nectar. Delish!
Gluten Free Note: I made a batch of these today using King Arthur Gluten Free Multi Purpose Flour in the place of regular flour and they turned out great! The only difference was they took a bit longer to brown. Otherwise, they were great– they tasted amazing! The King Arthur product has a kosher hechsher, too. Score! 🙂
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Cheese Latkes
Ingredients
- 1 cup high quality whole milk ricotta cheese
- 3/4 cup flour
- 3 large eggs
- 2 tablespoons granulated white sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- Nonstick cooking oil spray, for frying
NOTES
Instructions
- Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter.
- Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread it out into a thin circle after it hits the skillet.
- Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won't form a perfect circle. Serve immediately.
- These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.
Nutrition
tried this recipe?
Let us know in the comments!
Hi I don’t have a food processor it is possible to make them by hand and also can I use whole wheat or almond flour instead?
Thank you and happy holidays,
debbie
Hi tori, you once posted a recipe using eggplant slices, provolone cheese slices, and sundried tomatoes. Made eggplant sandwiches and baked them in oven. Please repost it,it was a show stopper and could be used as a side dish or appetizers. Don’t recall oven settings. Thank you
Hi Irma! I believe this is the recipe you’re looking for – https://toriavey.com/toris-kitchen/baked-eggplant-sandwiches/.
I’ve made these several times and they are a good substitute for blintzes. Delish.
Hi! Can I make these latkas with whole wheat or almond flour? Thank you!
Whole wheat will probably work fine. I wouldn’t recommend almond flour without testing it first myself.
I made these tonight. They were really good and really easy. Thanks for a great recipe!
I tried these for the first time this evening. They were hit with all members of our family, including our four-year-old! I made them gluten-free using Cup for Cup flour & topped them with strawberry preserves. They were delicious. (How can anything made with whole milk ricotta be anything less than delicious?!!?)
Made these last night and they were a big hit! My husband topped his with sour cream and said that the taste was similar to a cheese blintz. This recipe is definitely a keeper!
Tori, we always use uncooked farina instead of flour in the cheese version. It comes out very light and you don’t need as many eggs. No need to use blender or processor. Only trick is to keep mixture in refrigerator for couple of hours or overnight before frying. Hope you try it!
Wonderful! But if you are taking about courageous women then post the painting of Judith painted by the daughter of Orazio Gentileschi, Artemesia! https://www.dailyartmagazine.com/painting-of-the-week-artemisia-gentileschi-judith-slaying-holofernes/
Wow! And love that it was painted by a woman. 🙂 Thanks for sharing!
Simple, quick energy provider. Tasty too!
Would you store leftovers in the fridge? And, if so, how long would these keep? They truly seem like a LOVELY snack!
Yes, they should keep for 2-3 days.
A Channukah miracle — all of my kids devoured these!
Hi Torey,
Would you have a latkess recipe minus potatoes or cheese? I don’t like potatoes or cheese.
My nonna (grandmother) and my mum used to make them.
They were light and delicious
Happy Healthy Hanukkah
Edna, try these! Not sure if they’re the same that your family makes (probably a bit different), but they are delicious all the same: https://toriavey.com/toris-kitchen/curry-vegetable-latkes/
Hi Tori!
The ‘burn pattern’ (for lack of a better expression) makes the pancakes in the last, bottom picture very different from the ones in the frying pan in the picture above it….. Were the bottom ones perhaps done with more oil in the pan (to get that crispy ring around the edge)?
Hi Janet– they’re the same batch, just the opposite side of the ones you see in the pan. 🙂 You can use more oil in the frying pan if you want a more crispy edge. Try 1/4 cup – 1/3 cup frying oil, and heat the oil before carefully adding the batter. Good luck!
Made these this morning for my boys, the totally loved them. This recipe reminded me of latkes we used to make in Lithuania . Thank you for sharing this recipe.
Hi,
Wondering if these can be frozen.
Hi Nadine, I’ve never frozen them but I think they’ll probably be fine.
I love dishes with a great story behind it, as I am an ethnic Assyrian, I was excited to see this one mentioned The Assyrians, even if we are the villains in this story ☺️.
I like the step by step recipes.
Hi Tori – Happy Hannukah one and all! Made your cheese latkes last night and substituted low-fat cottage cheese for the cream cheese out of necessity; also bought the wrong ricotta and used full-fat. They came out just as delicious as with cream cheese…good for someone looking to cut a few calories.
Great to know Barbara, thanks for sharing your modification!
Before I do these, one person mentions cream cheese too. I don’t see it in the recipe. I bought whole milk ricotta just like the recipe says. Food 52 has one with cream cheese and ricotta but I thought that was just too many extra calories.
My recipe does not include cream cheese. I like the lighter texture of ricotta here, and as you mentioned it is less calories.
I made these for my husband and 95 year old mother on Sunday. They both loved them. I served them with peaches and whipped cream. They melted in your mouth. Thanks for the wonderful Jewish recipes. I love ethnic recipes. I always make French meat pies around the holidays and my Albanian girlfriends spinach pie with cottage cheese and FILO. All are so very yummy!!!!
Happy Chanukah to all and Merry Christmas to all!!