Gone But Not Forgotten

Fritzel’s Griddle Cakes with Cherry Berry Sauce

February 18, 2016

There are a lot of vintage cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can’t get by whipping. This unusual griddle-cake recipe, uses the technique to smooth the cheese before adding it to the batter. It’s from Mike Fritzel, owner of long-gone Chicago blockbuster Fritzel’s restaurant, a celebrity spot which operated from 1947 to 1972 at 201 N. State. 

A collaboration between Fritzel and Joe Jacobson, who teamed up to do Chicago’s Chez Paree nightclub before that, Fritzel’s had a 100-item menu. While Fritzel’s focus was front of house happiness, Jacobson was scrupulous about the food, which made him a favorite of Tribune food critic Kay Loring. Loring quoted Jacobson about that 100-item menu in 1967: “It doesn’t make sense to have so many things on a menu,” he said. “It’d be easier on the help, and we’d make more money if we cut it down. But it won’t be cut as long as I’m around. . . everything that comes in here is the best, or I don’t buy it.” 

Jacobson’s was a good credo, which lives on in this recipe, and, another Fritzel’s favorite, Fritzel’s Pepper Steak. Please do try both!

Fritzel's Griddle Cakes with Cherry Berry Sauce
Serves 4
There are a lot of vintage cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can’t get by whipping. This unusual griddle-cake recipe, uses the technique to smooth the cheese before adding it to the batter.
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For the batter
  1. 2 cups large curd cottage cheese
  2. 1 Tbsp lemon juice
  3. ¼ cup sugar
  4. 2 large eggs
  5. 1 cup flour
  6. pinch salt
For the blueberry-cherry sauce
  1. 2 pints fresh blueberries
  2. 1 cup cherry juice
  3. 1 Tbsp grated lemon-zest or orange-zest
  4. ½ cup sugar
  5. 1/3 cup corn syrup
  6. 1 Tbsp lemon juice
Instructions
  1. Make the sauce: In a stainless steel or enameled saucepan, combine fruit, cherry juice and zest. Heat to boiling, pressing some of the berries against the side of the pan with a wooden spoon to crush. Gradually add sugar, stirring until dissolved. Keep pot at gentle boil. Add corn syrup and lemon juice. Heat to a jumping boil; boil hard for 15 minutes. Pour into jars. Cool. Refrigerate.
  2. Make the griddle cakes: Press cottage cheese through sieve. Mix creamy result with lemon juice, sugar, beaten eggs, flour and salt to make a thick batter. Spray fry pan with cooking oil, or, melt a small amount of butter in pan. Fry cakes and serve hot with sauce and dollop of yogurt or sour cream.
Adapted from Mike Fritzel
Adapted from Mike Fritzel
Lost Recipes Found http://lostrecipesfound.com/

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