RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Latkes: Cheese, Susan Friedlander's - dairy
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 (1/3 to 1/2 cup) Vegetable oil or Butter or Margarine for frying Cinnamon Beat eggs and sugar for a few minutes until pale and increased somewhat in volume. Beat in farmer cheese. Add butter, vanilla extract 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 tablespoonsful into the hot oil. Flatten the pancakes slightly with the back of the spoon. Fry for 3 to 4 minutes on the first side; flip and fry the second side for about 3 minutes. Don't crowd the pan and add more fat to the skillet as needed. Drain latkes on paper towels and serve sprinkled with cinnamon. Pass sour cream and/or jam separately. These can be served for lunch or supper main course during Passover week, or as a dessert after any meal. For a main course, precede it with a big salad or a large steamed, braised artichoke. The recipe appears in "The Jewish American Kitchen" by Raymond Sokolov with recipes by Susan Friedland, which was republished in 1993 by Wings Books, Random House Value Publishing ($19.99) Published in the NY Daily News Wed, Apr 12, 1995, "The Schwartz That Ate N.Y."
