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Latkes: Asparagus - dairy

Posted by : Elaine Radis

       1 lb Slender fresh asparagus
      1 sm Carrot; peeled; ends trim'd.
      2    Eggs; (1 yolk-2 whites)
    1/4 ts Ea. nutmeg; allspice; salt &
           Pepper; marjoram.
      1 ts Olive oil
      1 tb Parsley; Minced
  1 1/2 ts Garlic; Minced
    1/4 c  Onion; Minced
    1/4 c  -Mashed unsalted dry curd
           Cottage or ricotta cheese.
    1/2 c  Matzo meal; (about)
    1/8 ts Cream tartar
      2 tb Italian olive oil; (about)
 
   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 Prince's New Jewish Cuisine
  
  BILL SPALDING CRGB38A

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