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

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