Recipe - Vegetable Pancakes With Dill Sour Cream

DILL SOUR CREAM
1 cup Sour cream or plain yogurt
1 tablespoon Fresh dill weed, snipped
Salt & pepper

VEGETABLE PANCAKES
One fourth pound Small mushrooms
One half cup Oil
1 Onion, medium, finely
chopped
One fourth cup Celery, chopped
1 cup Carrots, coarsely grated (1
lg carrot)
One half cup Frozen peas
2 Eggs, large, lightly beaten
Salt & pepper
1 tablespoon Fresh dill weed, snipped
2 tablespoon Matzoh meal (up to 3)

from Faye Levy's International Jewish Cookbook

Green peas peek out of these golden brown eastern Europeanstyle pancakes,
which also contain mushrooms, onion & carrot. The pancakes are delicious on
their own, but the dill sour cream turns them into a special treat.

Mix sour cream & dill. Season to taste with salt & pepper. Set aside at
room temperature.

Separate mushroom stems & caps. Halve both lengthwise & cut into thin
slices. Heat One fourth cup oil in a large skillet over mediumlow heat. Add onion
& saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until
vegetables are tender. Let cool, then transfer to a bowl. Stir in grated
carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.
If mixture appears watery, add additional matzoh meal.

Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1
heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry
over medium heat for about 2 to 3 minutes on each side or until golden
brown. Turn carefully using two spatulas. Drain on paper towels. Stir
mixture before frying each batch. Add a little more oil if necessary. Serve
hot, accompanied by dill sour cream.
Posted to JEWISHFOOD digest V96 #79

Date: Sun, 17 Nov 96 10:31:24 CST

From: bgl@leass.PCC.COM (Barbara Leass)