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| Joan Nathan's Carrot And Parsnip Latkes
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 saute pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides. Yield: 16- 2" pancakes Source: Jewish Cooking in America by Joan Nathan p. 262 Alfred A. Knopf, NY 1994 ISBN 0-394-58405-8 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |