Name: Ricotta Latkes
Ingredients: -MARILYN SULTAR FJVS25A; 1 15-16 oz. Container Part- Skim or Regular Ricotta Cheese; 4 Eggs; large; 6 tb Matzo meal; or flour;; 2 tb Butter or Margarine; melted and cooled; 1 tb Sugar; 1-2 tbs. sugar; 1 ts Vanilla; Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable Spray; Jam, applesauce, plain or vanilla yogurt, sour cream or other pancake accompaniments

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James Fowler

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Jewish	Side dish, Party, Dairy, Passover	10	Servings

INGREDIENTS

		-MARILYN SULTAR FJVS25A
1		15-16 oz. Container Part- Skim or Regular Ricotta Cheese
4		Eggs; large
6	tb	Matzo meal; or flour;
2	tb	Butter or Margarine; melted and cooled
1	tb	Sugar; 1-2 tbs. sugar
1	ts	Vanilla
		Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable Spray
		Jam, applesauce, plain or vanilla yogurt, sour cream or other pancake accompaniments

INSTRUCTIONS

BATTER
FOR FRYING
TO SERVE
Put all the batter ingredients in a food processor (fitted with the steel
blade) or blender, in batches if necessary, and process until the batter is
very smooth, like thick cream. Scrape down the sides of the container a few
times during processing.  (The batter will be thinner than most pancake
batters.)
Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY
GREASE IT.  Spoon 1 1/2-2 tbsp. measures of batter onto the preheated
griddle.  When a few bubbles have risen to the surface of the pancakes, and
the bottoms are golden brown (the pancakes will not rise,) turn them once,
and cook them briefly on the second side, just until they are golden brown.
Serve the pancakes with your choice of accompaniment. Makes about 30 2
1/2-3" pancakes.
I have not tried this recipe.  It comes from "The Jewish Holiday Cookbook,"
by Gloria Kaufer Greene. Marilyn Sultar
Posted to JEWISH-FOOD digest V97 #321 by ELAINE  RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997

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