Beet latkes

Yield: 1 Servings

Measure Ingredient
1 cup Finely chopped fresh beets
2 tablespoons Cornstarch
4 larges Egg yolks beaten
½ teaspoon Sugar
3 tablespoons Heavy cream or undiluted evaporated milk
½ teaspoon Ground nutmeg
1 teaspoon Salt

Combine all ingredients in a mixing bowl. Mix Well and bake in pancake fashion on a hot buttered griddle or heavy skillet. Serve with Fruit marmalade or preserves. Yield about 12 pancakes Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@... (Al)

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