In a bowl, mix the cheese, eggs, flour, sugar and vanilla into a smooth, thick batter.
Bowl
2
Heat the oil generously in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3
Dip your hands in flour and shape the mixture into flattened balls the size of a golf ball.
4
Fry 3–4 minutes per side, until the latkes are golden.
Stove
5
Transfer the latkes to paper towels.
Paper towels
6
Sprinkle the powdered sugar on top.
7
Serve the cheese latkes hot with Sour cream.
145calories
8 gprotein
11 gcarbs
8 gfat
● protein 21%● carbs 30%● fat 48%
Per serving (88 g), of 8 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
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