In our house, we’re always looking for recipes that are not only delicious but also adaptable to different occasions and dietary needs. These Cottage Cheese Latkes (or some might call them pancakes!) have become a real favorite. They’re light and fluffy and have a subtle sweetness that makes them perfect for breakfast, brunch, or even a light lunch. And the best part? With a simple swap of flour for cake meal, they become a wonderful treat during Passover!
As a busy parent, I love that this recipe is quick to throw together, especially when using a blender. And having a delicious and satisfying option for Passover mornings (beyond just matza!) is always a welcome addition to our holiday menu. Plus, these freeze beautifully, making them a fantastic make-ahead option for busy weeks or holiday preparations.
The Magic of Cottage Cheese (and a Ripe Banana!)
Don’t let the name “latkes” fool you if you’re picturing traditional potato latkes. These are different! The cottage cheese adds a lovely richness and moisture, while the overripened banana contributes a natural sweetness and helps bind everything together. It’s a surprisingly delicious combination that even skeptical little ones often enjoy. As a psychologist, I know that introducing new flavors in familiar formats (like pancakes) can often be more successful with children.
Tips for Perfect Cottage Cheese Latkes (and Happy Kitchen Crew!)
- Embrace the Blender (If You Have One): For the smoothest batter with minimal lumps, a blender works wonders! Just toss all the wet ingredients in first, then add the dry ingredients, and blend until just combined. This is a great way to get kids involved (with supervision, of course!).
- Don’t Overmix: Whether you’re using a blender or mixing by hand, be careful not to overmix the batter. Overmixing can develop the gluten (or cake meal) too much, resulting in tougher latkes. Mix just until the ingredients are combined. A few small lumps are okay.
- Oil Temperature is Key: Make sure your oil is hot enough before adding the batter. It should shimmer gently. If it’s not hot enough, the latkes will absorb too much oil and become greasy.
- Don’t Crowd the Pan: Cook the latkes in batches, ensuring there’s enough space in the pan so they can cook evenly and brown nicely.
- Adjust Sweetness to Taste: If you prefer less sweet latkes, you can reduce the amount of sugar slightly. The ripeness of the banana will also affect the overall sweetness.
Making it Passover-Friendly
For Passover, simply substitute the all-purpose flour with cake meal. The rest of the ingredients remain the same! This simple swap allows you to enjoy a delicious and satisfying breakfast or brunch that adheres to Passover dietary laws.
Our Family’s Cottage Cheese Latkes (or Pancakes!)
Yields: Approximately 12-15 latkes (depending on size)
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients:
- 3 large eggs
- 1 cup milk
- 1 cup cottage cheese
- 1 ½ cups all-purpose flour (or cake meal for Passover)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons sugar
- 1 overripened banana, mashed
- Oil for frying (vegetable or canola oil works well)
Instructions:
- Using a Blender (Optional): Combine the eggs, milk, cottage cheese, and mashed banana in a blender. Blend until smooth. Add the flour (or cake meal), baking powder, salt, and sugar. Blend briefly until just combined.
- Mixing by Hand: In a large bowl, whisk together the eggs, milk, and mashed banana. Stir in the cottage cheese. In a separate bowl, whisk together the flour (or cake meal), baking powder, salt, and sugar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Heat a thin layer of oil in a large skillet or griddle over medium heat until it shimmers gently.
- Pour ¼ cup of batter (or desired size) onto the hot skillet for each latke.
- Cook for 2-3 minutes per side or until golden brown and cooked through.
- Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve warm. These latkes are delicious on their own or with your favorite toppings like fresh fruit, yogurt, a sprinkle of powdered sugar, or a drizzle of maple syrup.
Enjoy these versatile and delicious Cottage Cheese Latkes – a perfect addition to your breakfast, brunch, or Passover menu!
Freezing for Future Enjoyment
These cottage cheese latkes freeze exceptionally well, making them a fantastic make-ahead option.
Instructions for Freezing
- Cook the latkes according to the recipe and let them cool completely on a wire rack.
- Once cooled, arrange the latkes in a single layer on a baking sheet lined with wax paper or parchment paper.
- Place the baking sheet in the freezer for about 1-2 hours or until the latkes are frozen solid.
- Transfer the frozen latkes to freezer-safe bags or containers, separating layers with wax paper to prevent sticking. Label and date them.
- Frozen latkes will keep well in the freezer for up to 2-3 months.
- To Reheat: You can reheat the latkes in a toaster oven, a regular oven at a low temperature (around 300°F/150°C), or even briefly in a microwave. For the best texture, reheating in an oven or toaster oven is recommended.
