Hungarian cheese latkes
Give the good old pikelet a makeover! Latkes are the pikelets Hungarian cousin, a little more dense and great served with whipped cream and cherry jam.
- 2 eggs
- 200g caster sugar
- 250g cream cheese
- 125g cottage cheese
- 1 cup plain flour
- ½ tsp fine salt
- vegetable oil, for deep-frying
- cinnamon sugar, whipped cream and cherry jam, to serve
1 Combine the eggs, sugar, cream cheese and cottage cheese in the bowl of a food processor and pulse until very smooth. Add ¾ cup flour and the salt and pulse until smooth. Adjust the consistency with the remaining flour if needed.
2 Fry the batter in ladlesful in vegetable oil in a frying pan over a moderate heat for 2 minutes each side, until lightly browned. Drain on kitchen paper then serve with cinnamon sugar, whipped cream and cherry jam.