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Comment by shoshana27 on March 25, 2013 at 2:10pm

happy & safe pasach to all

Comment by Natalie ._c- on March 25, 2013 at 1:06pm

Brian, I'm NOT a cook, and most recipes terrify me, but that one actually looks doable, and I'm going to try it!! You did a mitzvah, man! :-)

Comment by Linda G on March 25, 2013 at 4:10am

Comment by jrtpup on December 14, 2012 at 12:25pm

Ooo that sounds fabulous! Thanks Brian ;)

Comment by Brian (bsc) on December 14, 2012 at 12:13pm

I'm sorry this is so late, at least there are a few nights left.

BSC's Cheese Latkes

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter and/or vegetable oil for frying (I clarify the butter and use a butter/oil mixture)

Mix cheese, eggs, flour, melted butter, sugar and vanilla in a food processor

In a heavy griddle, heat oil (or butter) and cook the latkes similar to how you would cook pancakes, usually about 4-5 minutes

The estimated carb content for the entire batch is 85g, about 35g of which comes from the flour. You could readily substitute for the flour and get it even lower, but as written, this ends up with about 10g carbs for 2-3 latkes. Also, you could substitute for the sugar, but actually I found that the sugar made a big difference in how well the latkes fried, becoming carmelized and forming a crispy crust, hence I keep the vile sugar. If you really want low carb, substitute almond meal for the flour and splenda for the sugar.

Comment by jrtpup on December 8, 2012 at 7:32pm

Happy Hanukah to you all! Just returned from my family Hanukah party in NYC. One latke, one small piece of knish, a bunch of brisket, salad and portobellos (with oil of course!). Two very bolus-worthy dark choc truffles, and a couple of nut cookies. Managed to stay under 140 :)

Daikon latkes, I'll be going to the store as well tomorrow Natalie!

Comment by Gerri on December 8, 2012 at 7:24pm

I made clam chowder using chopped daikon & it came out great. I sauteed the daikon first until it was soft.

Hope you like daikon latkes. Afraid I can't give you proportions because I kept adding almond flour until they held together. Trick is to squeeze out as much water as you can. I put the grated daikon in a large strainer & put a bowl on top of the strainer & pushed. Read that trick online. Worked better that squeezing by hand.

Comment by Natalie ._c- on December 8, 2012 at 7:10pm

What a great idea, Gerri! I think I might go to the store and get a daikon tomorrow and try it. I desperately need to get more vegetables into my diet, and for the most part, I just don't like them all that much, but if the radish flavor cooks out, it might be a good way to expand my food vocabulary not just for Hanukah, but for other times as well! :-)

Comment by Natalie ._c- on December 8, 2012 at 7:05pm

Welcome Brian, and happy Hanukah to you and everyone else, too! I think a couple of latkes one day a year won't kill anyone, and they ARE good! Can you post the recipe for the cheese latkes? Because I've never heard of them and I'm curious. As for me, I'm lighting candles for the first time in years -- not that I'm religious, but I decided that I deserve to celebrate and enjoy my own culture amidst the great Christmas-celebrating majority! :-)

Comment by Gerri on December 8, 2012 at 7:03pm

Happy Hanukkah! A friend who makes the best latkes promised to bring a couple by tomorrow. Saw a recipe substituting chopped daikon for potatoes in soup, so I made daikon latkes. After all, it's the oil factor that makes them yummy:) Grated raw daikon & squeezed out as much water as I could. Mix with a beaten egg, almond flour, salt, pepper & chopped scallions. Had to make them small so they'd hold together. A bit more fragile than potato latkes, but suprisingly good. No radish flavor when daikon's cooked.

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