Susan Friedlander's Cheese Latkes - dairy

4 Eggs
1 tb Sugar
8 oz Farmer cheese (1 cup)
3 tb Butter ;melted
1/2 ts Vanilla extract
1 tb Salt
1/3 c Matzo meal (1/3 to 1/2 cup)
Vegetable oil or Butter or Margarine for frying
Cinnamon

Beat eggs and sugar for a few minutes until pale and
increased somewhat in volume. Beat in farmer cheese.
Add butter, vanilla extract and salt. Slowly stir in
enough matzo meal to make a batter that holds together.

In a heavy skillet, heat 1/4 inch of oil (or butter or
margarine). Drop the batter by tablespoonsful into the
hot oil. Flatten the pancakes slightly with the back
of the spoon. Fry for 3 to 4 minutes on the first
side; flip and fry the second side for about 3
minutes. Don't crowd the pan and add more fat to the
skillet as needed. Drain latkes on paper towels and
serve sprinkled with cinnamon. Pass sour cream and/or
jam separately. These can be served for lunch or supper
main course during Passover week, or as a dessert
after any meal. For a main course, precede it with a
big salad or a large steamed, braised artichoke.

The recipe appears in "The Jewish American Kitchen" by
Raymond Sokolov with recipes by Susan Friedland, which
was republished in 1993 by Wings Books, Random House
Value Publishing

Published in the NY Daily News "The Schwartz That Ate N.Y."