Add the egg whites and egg yolks to separate large bowls.

To the egg yolks, add the milk, coconut sugar, cinnamon, vanilla, and salt.

Whisk until smooth.

Whisk in the cottage cheese.

In a separate bowl, combine the arrowroot starch and almond meal with a fork until no lumps remain.

Stir into the cottage cheese mixture, then mix in the raisins.

Beat the egg whites with an electric mixer on high speed until stiff peaks hold when the beaters are lifted.

Fold the egg whites gently into the cottage cheese mixture.

Cover and refrigerate for 1 hour.

Add ¼-inch of oil to a large skillet and heat over high heat.

When the oil is hot, use a medium scoop to drop the batter into the oil (or drop by scant ¼ cups).

Cook for about 60 seconds, until browned and set, then carefully flip and cook for 60 seconds on the other side.

Transfer to paper towel-lined cooking racks to drain.

Continue cooking latkes until all of the batter has been used.

For best results, make the latkes ahead of time.

They come out extra crisp after reheating and sitting on paper towels a second time.

Place finished latkes in a single layer on a baking sheet and freeze.

Transfer to a zip-top freezer bag.

Heat a nonstick baking sheet in a 425°F oven.

Place the latkes on the hot baking sheet and bake for about 10 minutes, until hot.

Drain again on paper towels and sprinkle with powdered sugar just before serving.