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Asparagus latkes

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Ingredients Needed For Asparagus latkes
*1 lbs Slender fresh asparagus
*1 small carrot, peeled, ends trim'd.
*2 ea 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 To Prepare Asparagus latkes
Break off butt ends of asparagus.<BR>
Fine-chop by hand, or with food processor fitted with steel blade.<BR>
Scrape into bowl.<BR>
Fine-grate carrots by hand, or cut into ½" rounds and fine-chop in food processor.<BR>
Combine with asparagus.<BR>
Bowl, combine 1 egg yolk with seasonings, oil and parsley.<BR>
Stir in garlic, Onion and cottage cheese or ricotta (stir it up first).<BR>
Combine asparagus mixture with batter.<BR>
Add matzoh meal, a tablespoon at a time, stirring after each addition.<BR>
Beat egg whites on high speed of elec.<BR>
Mixer until foamy.<BR>
Add cream tartar and continue beating until stiff but not dry.<BR>
Fold into pancakes.<BR>
Cook the latkes in batches, 4 at a time, or use 2 lge.<BR>
Nonstick skillets, dividing oil.<BR>
When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet,<BR> spreading to 3 inch diameter (pancakes should be abt. ¼" thick).<BR>
Cook until well brtowned (4 to 5 min).<BR>
Before turning.<BR>
Brown on second side, lifting up with spatula after 3 min. to check doneness.<BR>
Keep warm in preheated 400°F.<BR>
Toaster oven, or reg.



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Thursday, August 17, 2017, 3:34 am


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