Title: Challah Latkes
Categories: Desserts, La_times, Jewish, Holiday
Yield: 8 Servings

---------------------------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