Cassola (Sweet Cheese Pancakes)
These were the original "latkes." After the Spanish expelled the Jews from Sicily in 1492, the exiles introduced their ricotta cheese pancakes, which were called cassola in Rome, to the Jews of northern Italy. Consequently, cheese pancakes, because they combined the two traditional types of foods–fried and dairy–became a natural Hanukkah dish. -The Encyclopedia of Jewish Food by Gil Marks
Servings: 18 cassolas
Calories: 59kcal
Ingredients
Ingredients
- 1 cup ricotta cheese
- ¾ cup flour
- 3 large eggs
- 2 tbsp granulated white sugar
- 1 tsp kosher salt
- ½ tsp baking powder
- cooking oil spray for frying
Instructions
Directions
- Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter.
- Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread the batter out into a thin circle after it hits the skillet.
- Fry the cassolas for 2-3 minutes on each side until they turn golden brown. Test the first cassola for doneness and make sure it’s cooked all the way through; if the cassola are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the cassola, they won't form a perfect circle. Serve immediately.
Notes
These cassolas can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.
Adapted from food blogger Tori Avey's recipe.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 163mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 101IU | Calcium: 40mg | Iron: 0.4mg