Hungarian cheese latkes

by Ed Halmagyi


  • 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.