Thanks for making me laugh. In return, I give you my recipe for Cheese Latkes, even though you are now Buddhist. Potatoes are of course a new world food, and truly traditional latkes must be made form cheese. My recipe is slightly different than the one from Tory Avey.
Cheese Latkes
1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter and/or vegetable oil for frying (I clarify the butter and use a butter/oil mixture)
Mix cheese, eggs, flour, melted butter, sugar and vanilla in a food processor
In a heavy griddle, heat oil (or butter) and cook the latkes similar to how you would cook pancakes, usually about 4-5 minutes
The estimated carb content for the entire batch is 85g, about 35g of which comes from the flour. You could readily substitute for the flour and get it even lower, but as written, this ends up with about 10g carbs for 2-3 latkes. Also, you could substitute for the sugar, but actually I found that the sugar made a big difference in how well the latkes fried, becoming carmelized and forming a crispy crust, hence I keep the vile sugar. If you really want low carb, substitute almond meal for the flour and splenda for the sugar.
Chag Sameach