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Ингредиенты
- 1 lb Slender fresh asparagus
- 1 sm Carrot, peeled, ends trimmed
- 2 x Large eggs (1 yolk-2 whites)
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Marjoram
- 1 tsp Extra virgin olive oil
- 1 Tbsp. Chopped parsley
- 1 1/2 tsp Chopped garlic
- 1/4 c. Chopped onion
- 1/4 c. Mashed unsalted dry curd cottage or possibly Ricotta cheese
- 1/2 c. Matzo meal (about)
- 1/8 tsp Cream tartar
- 2 Tbsp. Italian extra virgin olive oil (about)
Инструкции
- Break off butt ends of asparagus. Fine-chop by hand, or possibly with food processor fitted with steel blade. Scrape into bowl. Fine-grate carrots by hand, or possibly 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 possibly ricotta (stir it up first). Combine asparagus mix with batter. Add in matzoh meal, a Tbsp. at a time, stirring after each addition.
- Beat egg whites on high speed of elec. mixer till foamy. Add in cream tartar and continue beating till stiff but not dry. Fold into pancakes.
- Cook the latkes in batches, 4 at a time, or possibly use 2 lge. nonstick skillets, dividing oil. When oil is warm, over med. high heat, ladle a heaping Tbsp. of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt. 1/4" thick). Cook till well brtowned (4 to 5 minutes.) before turning. Brown on second side, lifting up with spatula after 3 minutes. to check doneness. Keep hot in preheated 400 F. Toaster oven, or possibly reg. oven.
- Yield: 16 latkes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.33g | 9% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 480mg | 20% |
| Potassium 275mg | 8% |
| Total Carbs 17.65g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.64g | 0% |
| Protein 34.15g | 55% |
