Latke: Asparagus Latke
Source of Recipe
chanukah.spike-jamie.com
List of Ingredients
1 pound Slender fresh asparagus
1 small Carrot, peeled, ends trimmed
2 Eggs (1 yolk-2 whites)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt, Pepper, marjoram
1 teaspoon Olive oil
1 Tablespoon Minced parsley
1-1/2 teaspoon 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 teaspoon Cream tartar
2 Tablespoons Italian olive oil (about)Recipe
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-inch rounds and fine-chop in food processor. Combine with asparagus.
In small 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 large 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 about 1/4-inch thick).� Cook until well browned (4 to 5 minutes) before turning.� Brown on second side, lifting up with spatula after 3 minutes to check doneness.� Keep warm in preheated 400 Toaster oven, or reg. oven.
Makes 16 latkes.
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