INGREDIENTS

INSTRUCTIONS

Beat eggs and sugar for a few minutes until pale and increased
somewhat in volume. Beat in farmer cheese. Add butter, vanilla  extract
and salt. Slowly stir in enough matzo meal to make a batter  that holds
together.  In a heavy skillet, heat 1/4 inch of oil (or butter or
margarine).  Drop the batter by tablespoonsful into the hot oil.
Flatten the  pancakes slightly with the back of the spoon. Fry for 3 to
4 minutes  on the first side; flip and fry the second side for about 3
minutes.  Don't crowd the pan and add more fat to the skillet as
needed. Drain  latkes on paper towels and serve sprinkled with
cinnamon. Pass sour  cream and/or jam separately. These can be served
for lunch or supper  main course during Passover week, or as a dessert
after any meal. For  a main course, precede it with a big salad or a
large steamed,  braised artichoke. The recipe appears in "The Jewish
American  Kitchen" by Raymond Sokolov with recipes by Susan Friedland,
which  was republished in 1993 by Wings Books, Random House Value
Publishing  ($19.99)  Published in the NY Daily News Wed, Apr 12, 1995,
The Schwartz That  Ate N.Y., "It's back to the boards for non-Seder
dishes", "The Matzo  Meal" by Daily News restaurant critic Arthur
Schwartz. Meal Mastered  by Stuart Talkofsky, fdma31a (prodigy),
stut@liii.com (Internet)  Posted to JEWISH-FOOD digest V97 #321 by
ELAINE  RADIS  (AUNTIE_E@prodigy.net) on Dec 8, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 46.4mg
Sodium: 403.7mg
Potassium: 16.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g