In a bowl, mix the cheese, eggs, sugar and vanilla until smooth.
Bowl
3
Add the flour, baking powder and salt and mix into a smooth, thick batter.
4
Heat the oil in a flat pan over medium-low 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.
5
Drop tbsp heaping of batter into the pan, spaced apart, and flatten lightly into rounds.
Frying pan
6
Fry 3 minutes, until bubbles rise on the surface of the latkes and the edges set, then flip and fry 2–3 more minutes, until lightly browned.
Stove
💡When bubbles rise on the surface of the latke and the edges are no longer runny, the bottom is golden and the batter has set: that's the moment to flip.
7
Sprinkle the powdered sugar on top.
8
Serve the cheese latkes hot with the yogurt and honey.
159calories
9 gprotein
16 gcarbs
6 gfat
● protein 24%● carbs 42%● fat 35%
Per serving (84 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)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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