• 1 (15-ounce) container part-skim ricotta cheese
  • 4 large eggs
  • about 1/4 cup all-purpose flour or matzo meal
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Vegetable oil for frying


In a food processor, puree ricotta, eggs, flour or matzo meal, melted butter, honey, vanilla and salt until smooth. Heat a large nonstick skillet or griddle over medium heat and coat with about 2 tablespoons oil. Drop in batter by tablespoonfuls, smoothing with spoon into a small circle. When bubbles have formed on top, about 3 minutes, turn carefully with spatula. Continue frying until golden brown, about 3 minutes. Serve immediately. Makes about 30 small latkes.