Asparagus Latkes Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Slender fresh asparagus,
1 small: Carrot, peeled, ends trimd.
2: Eggs, 1 yolk-2 whites
1/4 tsp: Ea. nutmeg, allspice, salt &
Pepper, marjoram.
1 tsp: Olive oil,
1 tbsp: Minced parsley,
1 1/2 tsp: Minced garlic,
1/4 cup: Minced onion,
1/4 cup: Mashed unsalted dry curd>>>>,
Cottage or ricotta cheese.,
1/2 cup: Matzo meal, about
1/8 tsp: Cream tartar,
2 tbsp: Italian olive oil, about
Directions:
Break off butt ends of asparagus. Fine-chop by hand, or with food
processor fitted with steel blade. Scrape into bowl. Fine-grate
carrots by hand, or cut into 1/2" rounds and fine-chop in food
processor. Combine with asparagus.
In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley.
Stir in garlic, onion and cottage cheese or ricotta (stir it up
first). Combine asparagus mixture with batter. Add matzoh meal, a
tablespoon at a time, stirring after each addition.
Beat egg whites on high speed of elec. mixer until foamy. Add cream
tartar and continue beating until stiff but not dry. Fold into
pancakes.
Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick
skillets, dividing oil. When oil is hot, over med. high heat, ladle a
heaping tablespoon of batter for each pancake into the skillet,
spreading to 3 inch diameter (pancakes should be abt. 1/4" thick).
Cook until well brtowned (4 to 5 min.) before turning. Brown on
second side, lifting up with spatula after 3 min. to check doneness.
Keep warm in preheated 400 F. Toaster oven, or reg. oven.
Yield: 16 latkes Frances Princes New Jewish Cuisine
Source from luhu.jp
processor fitted with steel blade. Scrape into bowl. Fine-grate
carrots by hand, or cut into 1/2" rounds and fine-chop in food
processor. Combine with asparagus.
In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley.
Stir in garlic, onion and cottage cheese or ricotta (stir it up
first). Combine asparagus mixture with batter. Add matzoh meal, a
tablespoon at a time, stirring after each addition.
Beat egg whites on high speed of elec. mixer until foamy. Add cream
tartar and continue beating until stiff but not dry. Fold into
pancakes.
Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick
skillets, dividing oil. When oil is hot, over med. high heat, ladle a
heaping tablespoon of batter for each pancake into the skillet,
spreading to 3 inch diameter (pancakes should be abt. 1/4" thick).
Cook until well brtowned (4 to 5 min.) before turning. Brown on
second side, lifting up with spatula after 3 min. to check doneness.
Keep warm in preheated 400 F. Toaster oven, or reg. oven.
Yield: 16 latkes Frances Princes New Jewish Cuisine
Source from luhu.jp