Cottage Cheese Latkes Recipes

Steps:

• Beat cottage cheese, egg yolks, flour, sugar, cream salt and lemon zest until smooth.
• Beat egg whites until stiff but not dry and fold into the cheese mixture.
• In a frying pan over medium high heat, heat oil until hot.
• Drop 2 to 3 tablespoons batter into the pan to form each latke. Fry until golden, about four minutes per side.
• Use more oil as needed. Drain latkes on paper towels and keep warm in a 250 degree F oven until ready to serve.

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• In a blender, combine all ingredients, except applesauce and cinnamon.
• Blend until smooth.
• Pour mixture onto a nonstick skillet, making 8 pancakes.
• Turn pancakes when edges appear dry.
• Brown lightly on both sides.
• To serve, place pancakes on serving plates.
• Divide applesauce among pancakes on top.
• Sprinkle with cinnamon.

Steps:

• In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
• In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
• Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Steps:

• Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
• In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
• Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
• Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.