Title: Cheese Latkes
Categories: Comfort Jewish
Yield: 99 Servings
| 4 | | Eggs |
| 1 | tb | Sugar |
| 8 | oz | Farmer cheese (1 cup) |
| 3 | tb | Butter; melted |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Salt |
| 1/3 | c | Matzo meal |
| | | Vegetable oil, butter, or ma |
| | | Cinnamon |
Recipe by: The Jewish-American Kitchen - ISBN 0-517-08913-0 Beat the eggs
and sugar for a few mins, until pale and increased somewhat in volume. Beat
in the farmer cheese. Add the butter, vanilla, 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
tablespoonfuls into the hot oil. Flatten the pancakes slightly with the
back of a spoon. Fry for 3 to 4 mins on the first side; flip and fry the
second side for about 3 mins. Don't crowd the pan and add more fat to the
skillet as needed. Drain the latkes on paper towels and serve sprinkled
with cinnamon. Pass sour cream and/or jam separately. Makes 18 to 20
latkes.