MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot & Parsnip Latkes Recipe
Categories: Vegetables, Herbs
Yield: 17 Servings

2 md Carrots; peeled
5 sm Parsnips; peeled (1 lb)
1/4 c All-purpose flour
2 lg Eggs; beaten
1 ts Minced chives or scallion
1 ts Chopped parsley
Salt & fresh ground pepper
Peanut oil for frying

Grate the carrots and parsnips coarsely. Toss with the
flour. Add the eggs, chives, parsley, and salt and pepper
to taste. Mix until evenly moistened.

Heat 1/4" of peanut oil in a saute pan until it is barely
smoking. Drop in the batter by tablespoons and flatten.
Fry over medium heat until brown on both sides.

Yield: 16 to 18 two-inch pancakes

Recipe Source: Jewish Cooking in America by Joan Nathan
(Alfred A. Knopf)

From: http://homecooking.about.com

Uncle Dirty Dave's Archives

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