They make a wonderful light supper, breakfast, or brunch. Or serve the latkes as a finish to a more elaborate meal.
1/2 lb. farmer cheese (a 7.5 oz. package is fine), drained
2 tablespoons cream cheese, room temperature
4 large eggs, separated
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 tablespoons all-purpose flour
1 tablespoon light brown granulated sugar
1/4 teaspoon salt
1/4 cup dried tart cherries, plumped in hot water 10 minutes, then drained
1/3 cup finely chopped lightly toasted walnuts Unsalted butter and mild vegetable oil, like avocado or canola, for frying
1. Combine both cheeses, egg yolks, and extracts in a food processor and process until well-blended and smooth. Add the flour, sugar, and salt, and pulse to blend. Transfer the batter to a large bowl. Mix in cherries and walnuts.
2. Whip the egg whites in a separate bowl until stiff, but not dry. Gently fold the whites into the batter.
3. Heat 2 tablespoons each of butter and oil in a heavy 10- to 12-inch skillet over medium heat until hot but not smoking. Working in batches, drop the batter by heaping tablespoonfuls into the skillet, and fry until the bottoms are golden brown, 2-3 minutes. Turn, using two spatulas, and cook other side until lightly browned, 1-3 minutes. Remove and transfer to plates or keep warm on a heated platter or in baking sheet in a 200-degree oven, while you repeat with remaining batter. Add more butter and oil if necessary, always allowing the fat to get hot before adding more batter. Serve with chunky cherry-apple or other fresh fruit sauce. Yield: 3-4 servings