Name: Lemony Latkes
Yield: Makes about 12
Ingredients: 6 Yukon Gold potatoes (about 2½ pounds), peeled; 1 large onion; 2 large egg yolks; 3 garlic cloves, grated; 2.5 ounces finely grated Parmesan (about 1¾ cups); 1 tablespoon finely grated lemon zest; Kosher salt; 2 tablespoons rice flour; ¾ cup plus 2 tablespoons canola oil; 1 cup ricotta (preferably Calabro)

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Photo by Chelsie Craig

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Recipe notes