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Challah Latkes (D, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Serves: 8

8 slices challah (egg bread), 3/4-1" thick
3 eggs, lightly beaten
powdered sugar
3/4 cup milk
1 tablespoon grated orange zest
oil for frying
orange marmalade

Using 2-1/2" to 3" 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.

Judy Zeidler: "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 by Elaine Radis

Nutritional Info Per Serving: N/A