INGREDIENTS

INSTRUCTIONS

SUSAN FRIEDLAND'S
CHEESE LATKES
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

A Message from our Provider:

“Sin: it seemed like a good idea at the time”