Method of Preparation: Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade. Scrape into a bowl. Fine-grate carrots by hand, or cut into 1/2-inch rounds and fine-chop in food processor. Combine with asparagus. In a small 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 mixing machine until foamy. Add cream of tartar and continue beating until stiff but not dry. Fold into pancakes. Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing the oil. When the oil is hot, over medium-high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3-inch diameter (pancakes should be about 1/4-inch thick). Cook until well browned (4 to 5 minutes) before turning. Brown on second side, lifting up with a spatula after 3 minutes to check doneness. Keep warm in a preheated 400 degree oven-toaster or oven. This recipe yields 16 latkes. Comments: In most Jewish households, such vegetables as peas, corn, and green beans are avoided during Passover. That makes asparagus a much- welcomed vegetable. Combined with this novel batter, asparagus makes a crispy, nutritious, low-calorie, and simply delicious latke. You can make up a double batch so youll have enough to reheat the next day, when the latkes are just as tasty. Recipe Source: FRANCINE PRINCES NEW JEWISH CUISINE by Francine Prince (c) 199(?) G. P. Putnams Sons, - ??? pages, (175 recipes) - $22.95 As reprinted in the May/Jun, 1992 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-03-1995
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