Baked Ricotta Cheese Latkes: A Light and Delicious Chanukah Recipe

Once you taste these latkes, you won’t want to give them up. I’m sure you’ll make them not only for Chanukah, but throughout the year for dinner, a snack, or whenever unexpected guests arrive.

I generally avoid dairy foods and prefer to separate carbohydrates and proteins in my meals. But once a year, in honor of Chanukah, I make these baked cheese latkes and enjoy every bite with my family.

Food is not just about flavor — it’s about the experience, the memories, and the traditions passed down from home.

Ingredients 

Makes 17–20 latkes

• 2 containers ricotta cheese

• 3 eggs

• ¾ cup whole spelt flour or oat flour

• 1 teaspoon aluminum-free baking powder

• ½ cup cane sugar

• 1 tablespoon lemon zest

Optional toppings:

• Cane sugar powdered sugar

• Fresh blueberries

• Fresh strawberries

Instructions

1. Preheat the oven to 180°C (350°F).

2. In a large bowl, mix all the ingredients until a smooth batter forms.

3. Line a baking sheet with parchment paper and lightly brush it with oil.

4. Using a spoon, place portions of the batter onto the baking sheet, leaving space between each latke.

5. Bake for approximately 15 minutes, or until golden brown.

6. Allow the latkes to cool slightly, then sprinkle with powdered cane sugar or top with fresh fruit.

7. Enjoy 2–3 latkes as a delicious treat.

Tips and Variations

• Add raisins or blueberries to the batter for extra flavor and texture.

• Store leftover latkes in the refrigerator.

• Serve with your favorite fruit preserves or jam.