| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Desserts, La_times, Jewish, Holiday |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Challah (egg bread), 3/4 to |
|
|
, 1-inch thick |
| 3 |
|
Eggs; lightly beaten |
|
|
Powdered sugar |
| 3/4 |
c |
Milk |
| 1 |
tb |
Grated orange zest |
|
|
Oil for frying |
|
|
Orange marmalade |
INSTRUCTIONS
LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION 11/94
Using 2 1/2- to 3-inch round cookie cutter, cut each slice of bread into
a round.
In large bowl combine eggs, 1 tablespoon powdered sugar, milk and orange
zest. Place each slice of bread in egg mixture and let soak on both sides.
In large nonstick skillet heat oil over medium-high heat. Using metal
spatula, carefully transfer bread rounds into skillet and fry bread until
golden brown on both sides and egg mixture is cooked, about 5 minutes.
Arrange on heated serving plates, sprinkle with powdered sugar and top with
a spoonful of orange marmalade. Makes 8 latkes.
Each serving contains about: 52 calories; 35 mg sodium; 81 mg
cholesterol; 3 grams fat; 2 grams carbohydrates; 3 grams protein; 0 fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.
"Jewish delis choose challah as their No. 1 choice for making French
toast. I discovered challah also makes a delicious dessert latke,
especially when topped with orange marmalade or ice cream."
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997
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