*  Exported from  MasterCook  *
 
                              ASPARAGUS LATKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Olive oil
    1       tb           Minced parsley
    1 1/2   ts           Minced garlic
      1/4   c            Minced onion
      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
  
 
 
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