Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Hanukkah Recipes --> Latkes

Asparagus Latkes (D)
Yield: 16 latkes
Recipe Ingredients:
  • 1 pound Slender fresh asparagus
  • 1 small Carrot; peeled; ends trimmed.
  • 2 Eggs; (1 yolk-2 whites)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon marjoram
  • 1 teaspoon Olive oil
  • 1 Tablespoon Parsley; Minced
  • 1-1/2 teaspoon Garlic; Minced
  • 1/4 cup  Onion; Minced
  • 1/4 cup Mashed unsalted dry curd Cottage or ricotta cheese.
  • 1/2 cup  Matzo meal; (about)
  • 1/8 teaspoon Cream tartar
  • 2 Tablespoons 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 into1/2-inch rounds and fine-chop in food processor. Combine with asparagus.

In 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 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 large 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 about 1/4-inch thick). Cook until well browned (4 to 5 minutes) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400 F. Toaster oven, or regular oven.  

Hanukkah Recipes -- Latkes

Cooking Tips

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods