Sweet Potato and Ricotta Latkes

Sweet Potato and Ricotta Latkes
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Sweet Potato and Ricotta Latkes

Choose this recipe when you want to prepare perfect potato latkes, its high solids content yields a light, fluffy potato pancake – every time.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Sweet Potato and Ricotta Latkes

CaloriesCalories

148 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 148
Total Fat 8.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.4 g
Cholesterol 25 mg
Sodium 158 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 8 g
Protein 3 g

Dietary Exchanges
1 starch, 1 1/2 fat

Ingredients

Servings  8   Serving Size   1 pancake

  • 12 ounces potatoes, peeled, approx. 2 cups
  • 3 tablespoons part-skim ricotta cheese
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg (lightly beaten)
  • 1/3 cup raisins
  • 1/4 cup vegetable oil
  • 4 teaspoons confectioner's sugar

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add eggs and raisins; mix until well combined.
  2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
  3. Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Choose this recipe when you want to prepare perfect potato latkes, its high solids content yields a light, fluffy potato pancake – every time.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Sweet Potato and Ricotta Latkes

CaloriesCalories

148 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

1g Per Serving
×
Calories 148
Total Fat 8.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.4 g
Cholesterol 25 mg
Sodium 158 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 8 g
Protein 3 g

Dietary Exchanges
1 starch, 1 1/2 fat

Ingredients

Servings  8   Serving Size   1 pancake

  • 12 ounces potatoes, peeled, approx. 2 cups
  • 3 tablespoons part-skim ricotta cheese
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg (lightly beaten)
  • 1/3 cup raisins
  • 1/4 cup vegetable oil
  • 4 teaspoons confectioner's sugar

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt. Add eggs and raisins; mix until well combined.
  2. In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
  3. Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.