Recipe

Asparagus Latkes Recipe

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Ingredients

Directions

Step #1 Break off butt ends of asparagus.
Step #2 Fine-chop by hand, or with food processor fitted with steel blade.
Step #3 Scrape into bowl.
Step #4 Fine-grate carrots by hand, or cut into 1/2" rounds & fine-chop in food processor.
Step #5 mix with asparagus.
Step #6 In sm.
Step #7 bowl, mix 1 egg yolk with Spice upings, oil & parsley.
Step #8 stir in the garlic, onion & cottage cheese or ricotta (stir it up first).
Step #9 mix asparagus mixture with batter.
Step #10 Add matzoh meal, a tbsp at a time, stirring after each addition.
Step #11 Beat egg whites on high speed of elec.
Step #12 mixer until foamy.
Step #13 Add cream tartar & continue beating until stiff but not dry.
Step #14 Fold into pancakes.
Step #15 Cook the latkes in batches, 4 at a time, or use 2 lge.
Step #16 nonstick skillets, dividing oil.
Step #17 When oil is hot, over med.
Step #18 high heat, ladle a heaping tbsp of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt.
Step #19 1/4" thick).
Step #20 cook this until well brtowned (4 to 5 min.
Step #21 ) before turning.
Step #22 Brown on second side, lifting up with spatula after 3 min.
Step #23 to check doneness.
Step #24 Keep warm in preheated 400F F.
Step #25 Toaster oven, or reg.
Step #26 oven.
Step #27 Yield: 16 latkes Frances Prince's New Jewish Cuisine.
Enjoy the ASPARAGUS LATKES recipe