Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggs; separated |
| 1 cup | Creamed cotage cheese |
| ¼ cup | Flour |
| ¼ teaspoon | Salt |
| \N \N | Butter or margarine |
| \N \N | Assorted fruit; regular syrup or Sweet Wine Syrup |
From: tamale@...
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, .