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Lemony Latkes

foodiecrush_admin 2 Min Read

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Contents
IngredientsPreparationStep 1Step 2Step 3

Ingredients

Makes about 12

6

Yukon Gold potatoes (about 2½ pounds), peeled

1

large onion

2

large egg yolks

3

garlic cloves, grated

2

.5 ounces finely grated Parmesan (about 1¾ cups)

1

tablespoon finely grated lemon zest
Kosher salt

2

tablespoons rice flour

¾

cup plus 2 tablespoons canola oil

1

cup ricotta (preferably Calabro)

Preparation

  1. Step 1

    Grate potatoes and onion on the large holes of a box grater into a large bowl. Squeeze out excess liquid from potatoes and onions with a dish towel into a medium bowl; reserve liquid. Add egg yolks, garlic, Parmesan, and lemon zest to potatoes and onion and mix well; season with salt. Gently fold in flour, adding reserved liquid if needed, until mixture is loose but still holds together.

    Step 2

    Heat ¼ cup oil in a medium nonstick skillet over medium. Squeeze about ⅓ cup potato mixture into a rough ball with your hands to get rid of excess liquid. Press ball down to make a 3½”-diameter flat round. Working in batches, cook latkes, turning occasionally and adding 1–2 Tbsp. oil between batches, until both sides are golden and crunchy, about 4 minutes per side. Transfer to paper towels to drain.

    Step 3

    Process ricotta in a food processor until super smooth and silky. Serve alongside latkes.

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