Vegetable pancakes with dill sour cream

4 Servings

Ingredients

Quantity Ingredient
1 cup Sour cream or plain yogurt
1 tablespoon Fresh dill weed, snipped
Salt & pepper
¼ pounds Small mushrooms
½ cup Oil
1 Onion, medium, finely chopped
¼ cup Celery, chopped
1 cup Carrots, coarsely grated (1 lg carrot)
½ cup Frozen peas
2 Eggs, large, lightly beaten
Salt & pepper
1 tablespoon Fresh dill weed, snipped
2 tablespoons Matzoh meal (up to 3)

Directions

DILL SOUR CREAM

VEGETABLE PANCAKES

from <<Faye Levy's International Jewish Cookbook>> Green peas peek out of these golden brown eastern European-style pancakes, which also contain mushrooms, onion & carrot. The pancakes are delicious on their own, but the dill sour cream turns them into a special treat.

Mix sour cream & dill. Season to taste with salt & pepper. Set aside at room temperature.

Separate mushroom stems & caps. Halve both length-wise & cut into thin slices. Heat ¼ cup oil in a large skillet over medium-low heat. Add onion & saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until vegetables are tender. Let cool, then transfer to a bowl. Stir in grated carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.

If mixture appears watery, add additional matzoh meal.

Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1 heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry over medium heat for about 2 to 3 minutes on each side or until golden brown. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before frying each batch. Add a little more oil if necessary. Serve hot, accompanied by dill sour cream.

Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@... (Barbara Leass)

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