Cheese Latkes - Gourmet Kosher Cooking

In keeping with the tradition of eating dairy food for Hanukkah, Chumie Vann shared this treat with us.
Makes about 15 medium-sized latkes.

1 pound farmer’s cheese
1 cup flour
4 eggs
1/2 cup sugar
1 tablespoon vanilla sugar
1 pinch salt
Mix all ingredients together and fry in 2/3 cup of hot oil until golden brown. Do not over-fry or they will be too dry.

Optional Additions:
A handful of fresh chopped dill – gives it pretty color and a touch of gourmet flavor
A handful of raisins
A handful of chopped walnuts

Optional Topping:
Smoked salmon with chive garnish

3 thoughts on “Cheese Latkes”

what is farmer’s cheese? i live in Israel, so I’m looking for a good substitute.

gerri on December 4, 2011 at 4:52 pm said:

farmer’s cheese is a very dry cottage cheese. suggest you drain dry cottage cheese to get even more liquid out. If too liquidy, just add a little more flour.

i use cheddar, and everyone who has shared them loved them

Maya Bush on December 4, 2011 at 1:06 pm said:

what is farmer’s cheese? i live in Israel, so I’m looking for a good substitute.
- gerri on December 4, 2011 at 4:52 pm said:
  
  farmer’s cheese is a very dry cottage cheese. suggest you drain dry cottage cheese to get even more liquid out. If too liquidy, just add a little more flour.
peggy on December 9, 2012 at 9:19 am said:

i use cheddar, and everyone who has shared them loved them