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Recipe Name: Asparagus Latkes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 Pound(s) Slender fresh asparagus
1 Carrot, peeled ends
2 Eggs, 1 yolk-2 whites
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Allspice
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/4 Teaspoon(s) Marjoram
1 Teaspoon(s) Olive oil
1 Tablespoon(s) Minced Parsley
1 1/2 Teaspoon(s) Minced garlic
1/4 Cup(s) Minced onion
1/4 Cup(s) Mashed unsalted dry curd
cottage or Ricotta cheese
1/2 Cup(s) Matzo meal, about
1/8 Teaspoon(s) Cream tartar
2 Tablespoon(s) Italian olive oil, about
Date: Mon, 1 Apr 1996 22:32:01 -7 From: arlenes@holly.ColoState.EDU
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. Source: Frances Prince's New Jewish Cuisine
DIGEST V3 #94 From the MealMaster recipe list. Downloaded from Glen's
MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 331
Calories From Fat: 243
Total Fat: 27g
Cholesterol: 79.5mg
Sodium: 122mg
Potassium: 193.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 19.8g

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