RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Latkes: Soup Greens - pareve, meat
Cooked greens and root vegetables from making stock 4 eggs, lightly beaten 1/2 cup matzoh meal 1 teaspoon salt 1/8 teaspoon black pepper Vegetable oil Coarsely chop the greens and root vegetables. Mix together with the eggs, matzoh meal, salt and pepper. Cover and let stand for 30 minutes. Heat about 1/4 cup vegetable oil in a heavy skillet and drop batter a tablespoon at a time into the hot oil. Cook until brown on both sides. Makes about 6-10 latkes, depending on the amount of soup greens.
