Carrot and parsnip latkes (p)
16 2\" pcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pat dwigans fwds07a | ||
| 2 | mediums | Carrots, peeled and grated |
| Coarsely | ||
| 5 | smalls | Parsnips, peeled and grated |
| Coarsely | ||
| ¼ | cup | Matzo meal; OR Flour |
| 2 | larges | Eggs, beaten |
| 1 | teaspoon | Minced chives or scallion |
| 1 | teaspoon | Chopped parsley |
| Salt and pepper to taste | ||
| Peanut oil for frying | ||
Directions
Toss the carrots and parsnips with the flour, add the eggs, chives, parsley and salt and pepper to taste. Mix until evenly moistened.
Heat ¼ inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@...) on Dec 8, 1997