| Asparagus Latke
1 pound of slender fresh asparagus
1 small carrot, peeled, ends trimmed
2 Eggs (1 yolk-2 whites)
1/4 teaspoon each of nutmeg, allspice, salt & pepper, marjoram.
1 teaspoon of Olive oil
1 tablespoon of minced parsley
1 1/2 teaspoon of minced garlic
1/4 cup of minced onion
1/4 cup of Mashed unsalted dry curd
Cottage or ricotta cheese.
1/2 cup of Matzo meal (about)
1/8 teaspoon of cream tartar
2 tablespoons of 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 browned (4 to 5 min.) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400ºF. Toaster oven, or reg. oven.
Yield: 16 latkes Frances Prince's New Jewish Cuisine
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