Recipe - Ricotta Latkes

MARILYN SULTAR FJVS25A

BATTER
1 1516 oz. Container Part
Skim or Regular Ricotta
Cheese
4 Eggs; large
6 tablespoon Matzo meal; or flour;
2 tablespoon Butter or Margarine; melted
and cooled
1 tablespoon Sugar; 12 tbs. sugar
1 teaspoon Vanilla

FOR FRYING
Butter, Margarine, Vegetable
Oil, or NonStick Vegetable
Spray

TO SERVE
Jam, applesauce, plain or
vanilla yogurt, sour cream
or other pancake
accompaniments

Put all the batter ingredients in a food processor (fitted with the steel
blade) or blender, in batches if necessary, and process until the batter is
very smooth, like thick cream. Scrape down the sides of the container a few
times during processing. (The batter will be thinner than most pancake
batters.)

Preheat a griddle or large skillet over med. heat (NOT HOTTER), AND LIGHTLY
GREASE IT. Spoon 1 1/22 tbsp. measures of batter onto the preheated
griddle. When a few bubbles have risen to the surface of the pancakes, and
the bottoms are golden brown (the pancakes will not rise,) turn them once,
and cook them briefly on the second side, just until they are golden brown.
Serve the pancakes with your choice of accompaniment. Makes about 30 2
1/23" pancakes.

I have not tried this recipe. It comes from "The Jewish Holiday Cookbook,"
by Gloria Kaufer Greene. Marilyn Sultar

Posted to JEWISHFOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997