| 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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