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Sweet Idaho® Potato and Ricotta Latkes

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Choose Idaho® when you want to prepare perfect potato latkes; their high solids content yields a light, fluffy potato pancake— every time.

Yield: 8 pancakes
Estimated Cost per Serving*: .50

Ingredients

• 12 ounces Idaho® potatoes, peeled
• 3 tablespoons part-skim ricotta cheese
• 2 tablespoons flour
• 2 tablespoons sugar
• 2 teaspoons finely grated orange peel
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1/3 cup golden raisins
• 1/4 cup vegetable oil
• 4 teaspoons confectioners' sugar

Directions

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.
4. Garnish pancakes with a sprinkling of confectioners' sugar and serve with applesauce, if desired.

Estimated Nutritional Analysis per Serving:
156 calories, 8 g fat, 28 mg cholesterol, 145 mg sodium, 3 g protein, 20 g carbohydrates