Recipe - Asparagus Latkes

1 pound Slender fresh asparagus
1 small Carrot; peeled, ends
trimmed
2 Eggs (1 yolk2 whites)
One fourth teaspoon Nutmeg
One fourth teaspoon Allspice
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Marjoram
1 teaspoon Olive oil
1 tablespoon Minced parsley
1 One half teaspoon Minced garlic
One fourth cup Minced onion
One fourth cup Mashed unsalted dry curd
cottage or Ricotta cheese
One half cup Matzo meal (about)
1/8 teaspoon Cream tartar
2 tablespoon Italian olive oil (about)

Date: Mon, 1 Apr 1996 22:32:01 7

From: arlenes@holly.ColoState.EDU
Break off butt ends of asparagus. Finechop by hand, or with food processor
fitted with steel blade. Scrape into bowl. Finegrate carrots by hand, or
cut into 1/2" rounds and finechop 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

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