RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Latkes: Carrot & Parsnip - pareve
2 md Carrots, peeled and grated Coarsely 5 sm Parsnips, peeled and grated Coarsely 1/4 c Matzo meal; OR Flour 2 lg Eggs, beaten 1 ts Minced chives or scallion 1 ts Chopped parsley Salt and pepper to taste Peanut oil for frying Toss the carrots and parsnips with the flour, add the eggs, chives, parsley and salt and pepper to taste. Mix until evenly moistened. Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides. -Pat dwigans fwds07a
