Challah Latkes

Title:
Challah Latkes

Yield:
8 Servings

Categories:
Desserts,
Jewish,
Holiday




Ingredients:




---------------------------LARRY
LUTTROPP FVKC70A---------------------------





------------------------L.A.TIMES
FOOD SECTION 11/94------------------------


     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."


 


 Posted to JEWISH-FOOD digest V97 #321 by ELAINE  RADIS


 (AUNTIE_E@prodigy.net) on Dec 8, 1997