Yield: 4 servings
|2 cups||Cottage cheese -- drained|
|1 cup||Flour -- sifted|
|2||Egg whites -- stiffly|
|Butter -- for frying|
Beat the egg yolks and sugar together. Stir in the cottage cheese and flour and fold in the egg whites. Heat enough butter to cover the bottom of a skillet about ¼-inch. Drop the batter into it by the tablespoon. Fry until browned on both sides. Serve hot, garnished with sour cream and jelly. Serves 4. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish