Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 slices | Challah (egg bread) -- 3/4 |
| \N \N | To 1\" thick |
| 3 \N | Eggs -- lightly beaten |
| \N \N | Powdered sugar |
| ¾ cup | Milk |
| 1 tablespoon | Grated orange zest |
| \N \N | Oil for frying |
| \N \N | Orange marmalade |
Using 2½- to 3-inch round cookie cutter, cut each slice of bread into a round.
In large bowl combine eggs, 1 tablespoon powdered sygar, 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." Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking