Source: Mama Leah's Jewish Kitchen y Leah Loeb Fischer

Yield: 4- 6 servings

• 4 egg yolks
• 8 ounce pot cheese or cottage cheese, well drained
• 1 1/2 cup matzo meal
• 2 - 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• salt, to taste
• 4 egg whites, at room temperature
• 3 - 4 tablespoons butter or margarine, for frying

In a mixing bowl, beat the egg yolks until they light and frothy. Stir in the cheese, matzo meal, sugar, and cinnamon. Mix well. Taste and add salt if needed.

In another bowl, beat the egg whites until they form stiff peaks. Fold the egg whites in the egg/cheese/matzo mixture. In a frying pan, melt some of the butter/margarine. Drop the batter into the hot butter/margarine by the heaping tablespoonfuls.

Fry the latkes until golden brown on each side. Add more butter/margarine as needed. Repeat until all the mixture is used. Serve with sour cream or syrup or jam.