By Marilyn Sultar
Latkes: Cheese, Judith’s #1 – Dairy
“I have not tried this recipe. It comes from “The Jewish
Festival Cookbook” by Fannie Engle and Gertrude Blair.” ~ Marilyn Sultar
Note: “The Judith referred to in the recipe title is Judith Maccabee, the courageous daughter of the Judah Maccabee. It is in her honor that we eat dairy products during chanukah.” ~ unknown
Updated at: Thu, 17 Aug 2023 08:02:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Nutrition per serving
Calories1014.7 kcal (51%)
Total Fat31.3 g (45%)
Carbs116.5 g (45%)
Sugars18.6 g (21%)
Protein62.6 g (125%)
Sodium2643.9 mg (132%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
To the beaten eggs, add milk and cheese. Sift the dry ingredients together and stir into the eggs.
Step 2
Blend to smoothness. Drop by spoonfuls into hot fat in the frying pan.
Step 3
Cook to delicate brown on both sides. Serve with syrup or jam.
View on Fannie Engle and Gertrude Blair.
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Notes
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