Ricotta Latkes

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 15-oz. container low-fat ricotta cheese
4 eggs or egg substitute
¾ c. all-purpose flour
2 T. vegetable oil
2 T. sugar (optional)
1 T. vanilla extract
vegetable oil for frying
preserves, syrup or apple sauce

Directions: Place cheese eggs, flour, oil, sugar, and vanilla in a food processor, and process until smooth. You may also do it in two batches in a blender. Heat a heavy skillet or griddle; brush lightly with oil or use a non-stick cooking spray. Spoon batter by rounded tablespoons into the skillet, leaving pancakes room to spread. Allow them to cook slowly, about 5 minutes, until golden brown and bubbles have appeared on the surface. Carefully turn them to brown on the other side. Serve with preserves, pancake syrup or sour cream or yogurt. (Yield 25 Latkes)