This is the recipe that I used to make Cheese Latkes during Chanukah this year. They were very good but Jeff thinks they were a bit dry as compared to last year. Since I can’t find which recipe I used last that doesn’t really help. I believe this recipe has been posted around the internet but I found it at Chabad.org
1/2 cup cream cheese (4 ounces or half a brick)
2 eggs; separated
1/2 cup flour
1 tablespoon sugar
1 cup farmer cheese (I think this is what made it dry, ricotta cheese might be better or cottage cheese)
1/2 tsp salt
1/2 tsp vanilla
1. Mix the cream cheese with the egg yolks, then add sugar and cottage cheese.
2. Add flour slowly and mix well. Set aside
3. Beat the egg whites until stiff.
4. Fold gently into the cheese mixture.
5. Add salt and vanilla.
6. Mix to blend.
7. Heat a skillet with a once around the pan of olive oil and butter. (I think the combination of olive oil and butter works exceptionally well for sauteing)
8. Drop the batter by rounded tablespoons into the skillet
DO NOT FLIP them until they are set on the bottom and are a bit bubbly at the edges.
9. Flip once and only once!
10. Brown on other side.
11. Serve with sour cream, powdered sugar, cinnamon sugar or your favorite flavor jam.
YUMMY! The kids devoured them. I had hoped that there would be some leftover for lunch the next day but that didn’t happen.