| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Jewish | Bread | 24 | Servings |
INGREDIENTS
| 4 | Eggs; separated | |
| 1 | c | Creamed cotage cheese |
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| Butter or margarine | ||
| Assorted fruit; regular syrup or Sweet Wine Syrup |
INSTRUCTIONS
From: tamale@aloha.net Date: Tue, 09 Jul 1996 04:38:24 -1000 Beat the egg whites only until stiff - not dry. Set aside. Beat the egg yolks until yellow and frothy (shows little "pin holes"). Blend into the yolks: the cottage cheese, flour and salt. Fold the egg whites into the yolk mixture. Pour the batter, a Tablespoon at a time, onto a well-greased skillet or griddle. Brown on both sides. Makes about 2 dozen. These latkes may be served with regular syrup or fruit on top. If you want to get snazzy, try this Sweet Wine Syrup (see recipe). JEWISH-FOOD digest 242 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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