| 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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