Yield: 24 Servings
|1 cup||Creamed cotage cheese|
|Butter or margarine|
|Assorted fruit; regular syrup or Sweet Wine Syrup|
Date: Tue, 09 Jul 1996 04:38:24 -1000 Beat the egg whites only until stiff - not dry. Set aside. Beat the egg yolks until yellow and frothy (shows little "pin holes"). Blend into the yolks: the cottage cheese, flour and salt. Fold the egg whites into the yolk mixture. Pour the batter, a Tablespoon at a time, onto a well-greased skillet or griddle. Brown on both sides. Makes about 2 dozen.
These latkes may be served with regular syrup or fruit on top.
If you want to get snazzy, try this Sweet Wine Syrup (see recipe).
JEWISH-FOOD digest 242
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .