printer friendly format  

Latkes: Challah - dairy

Posted by : Elaine Radis

      8 sl   Challah (egg bread), 3/4 to
           , 1-inch thick
      3      Eggs; lightly beaten
             Powdered sugar
      3/4 c  Milk
      1 tb   Grated orange zest
             Oil for frying
             Orange marmalade
 
     Using 2 1/2- to 3-inch round cookie cutter, cut
  each slice of bread into a round.
     In large bowl combine eggs, 1 tablespoon powdered
  sugar, 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."


 LARRY LUTTROPP FVKC70A-
 L.A.TIMES FOOD SECTION 11/94

Return to RFCJ Archive Page