From “Jewish Cooking in America,” by Joan Nathan. You can substitute low-fat cream cheese and cottage cheese and still create a yummy dish. Yields about 10 latkes.
Ingredients
2 large eggs
1 cup sugar
8 ounces cream cheese
6 tablespoons large-curd cottage cheese
3/4 to 1 cup all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying
Toppings
Whipped cream
Jam
Cinnamon sugar
Directions
Mix the eggs and the sugar in the bowl of a food processor fitted with the steel blade. Add the cheeses, 3/4 cup flour and salt. Process until smooth.
Heat a nonstick frying pan and pour in a film of vegetable oil. To test the thickness of the batter, drop about 4 tablespoons of batter into the pan and fry for a few minutes on each side. If the batter seems too liquid, add more flour. When the consistency is correct, continue frying the pancakes, a few at a time.
Drain on a paper towel and serve with a dollop of whipped cream, a spoonful of jam or a sprinkle of cinnamon sugar.
