Sweet Idaho® Potato and Ricotta Latkes

Ingredients:

• 12 ounces Idaho® potatoes, peeled, approx. 2 cups
• 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 California 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.

Serving Suggestion: Garnish pancakes with a sprinkling of confectioners' sugar and serve with applesauce, if desired. Heart-Check certification does not apply to serving suggestions.