3. Mexican Ricotta Croquettes
What you need:
For the salsa:
1 garlic clove
4 plum tomatoes
½ large onion chopped
1 tbsp vegetable oil
Salt
3 tbsp honey
1 tsp of rice vinegar
2 sprigs of cilantro
7 ounce can of chipotle chiles in an adobo sauce
For the Latkes
1 cup Mexican ricotta cheese
1 cup of queso cremita
1 cup cotija cheese crumbled
1 cup mozzarella cheese
½ cup of cream cheese softened
½ cup of matzo meal
2 sticks butter melted
2 large eggs
1 cup of plain breadcrumbs
Vegetable oil to fry
To make the salsa heat the broiler. In a pan combine the tomatoes, garlic, and onion. Toss with the oil and season with some salt. Broil the vegetables and turn the vegetables as needed, until they are blackened. Remove and allow to cool. Transfer to a food processor and add in the rest of the ingredients.
Pulse until smooth. To make the latkes mix all of the cheeses in a large bowl with the butter, matzo meal, and eggs. Refrigerate for 30 minutes. Using a 1-inch scoop, portion balls of cheese and roll them until smooth. Coat the cheese balls in the breadcrumbs. Pour oil into a 6-quart Dutch oven until it is 2 inches high. Add the balls to the oil and cook until brown. Drain and serve with the salsa.