Zucchini and Ricotta Latkes

Preparation info

  • Difficulty

    Easy

  • Makes about

    18

    small latkes

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

The ricotta in this recipe produces a most tender and light latke. I like to serve these with warmed marinara sauce, but sour cream and applesauce are delicious choices, too.

Ingredients

  • 3 medium organic zucchini
  • 1 small organic sweet onion, finely chopped
  • 6-8 leaves organic spinach, finely chopped
  • ¼ cup ricotta cheese
  • 6 organic eggs
  • ¼ cup organic plain bread crumbs
  • ¼ cup unbleached organic flour
  • Sea salt and pepper
  • 5-7 tablespoons good oil, such as refined grapeseed, canola, sunflower, or almond

Method

  1. Place a cookie sheet on the counter by the stove. Line the sheet with either a brown paper bag or a double layer of paper towels. Place a box-style grater in a colander set in a bowl. Grate the zucchini against the large holes of the box grater. Using your hands, grab a handful of the grated zucchini and squeeze out as much liquid as you can. Place the squeezed zucchini into a clean bowl. Add the onion, spinach, ricotta, eggs, bread crumbs, flour, and a little salt and pepper. Using a spoon, stir the mixture well to combine.
  2. Heat 4 tablespoons of the oil in a large skillet over medium-high heat. Using a ¼-cup measure, lightly pack some of the latke mixture into the cup. Turn out into heated oil. Using the back of the cup, lightly flatten the pancake. Cook the latke for about 2-3 minutes, until the underside is just golden brown; then, using two slotted spatulas, turn the latke and cook the other side for about 2 minutes, until the underside is golden brown. Transfer the cooked latke to the lined cookie sheet. Turn off the heat. As soon as the latke has cooled enough, taste it for seasonings. Add more salt to the batter, if needed.
  3. Set the heat back to medium-high, reheat the oil, and continue to add ¼-cup portions of the mixture to the heated oil until you have 4-5 latkes. (Do not crowd or the oil temperature will drop and the latkes will be greasy.) Cook the pancakes for 2-3 minutes until the undersides are just medium brown; then, using two slotted spatulas, turn the latkes over to cook the other side for about 2 minutes, until medium brown. Transfer the cooked latkes to the paper-lined cookie sheet. Continue frying the remaining mixture, adding and heating the remaining oil as needed. Serve hot or at room temperature.