About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Princess Balabusta says

    5 stars
    I’ve made these several times and they are a good substitute for blintzes. Delish.

  2. Stacey Shubitz says

    5 stars
    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?!!?)

  3. Carol B says

    5 stars
    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!

  4. Ekaterina says

    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!

  5. Edna says

    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

  6. Janet says

    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)?

    • Tori Avey says

      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!

  7. Kar says

    5 stars
    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.

  8. Terri Hormizd says

    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 ☺️.

  9. Barbara says

    5 stars
    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.

    • Abby Moline says

      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.

  10. Jody says

    5 stars
    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!!

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