Carrot and Parsnip Latkes (P)

Title:
Carrot and Parsnip Latkes (P)

Yield:
16 2" pcakes

Categories:
Nathan,
Vegetables,
Passover




Ingredients:





          -Pat dwigans fwds07a


     2 md Carrots, peeled and grated


          Coarsely


     5 sm Parsnips, peeled and grated


          Coarsely


   1/4 c  Matzo meal; OR Flour


     2 lg Eggs, beaten


     1 ts Minced chives or scallion


     1 ts Chopped parsley


          Salt and pepper to taste


          Peanut oil for frying






 Toss the carrots and parsnips with the flour, add the eggs, chives, parsley


 and salt and pepper to taste. Mix until evenly moistened.


 


 Heat 1/4 inch of peanut oil in a saut? 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@prodigy.net) on Dec 8, 1997