Asparagus Latkes Recipe

• 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)

1. Break off butt ends of asparagus.
2. Fine-chop by hand, or possibly with food processor fitted with steel blade.
3. Scrape into bowl.
4. Fine-grate carrots by hand, or possibly cut into 1/2" rounds and fine-chop in food processor.
5. Combine with asparagus.
6. In sm.
7. bowl, combine 1 egg yolk with seasonings, oil and parsley.
8. Stir in garlic, onion and cottage cheese or possibly ricotta (stir it up first).
9. Combine asparagus mix with batter.
10. Add in matzoh meal, a Tbsp.
11. at a time, stirring after each addition.
12. Beat egg whites on high speed of elec.
13. mixer till foamy.
14. Add in cream tartar and continue beating till stiff but not dry.
15. Fold into pancakes.
16. Cook the latkes in batches, 4 at a time, or possibly use 2 lge.
17. nonstick skillets, dividing oil.
18. When oil is warm, over med.
19. high heat, ladle a heaping Tbsp.
20. of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt.
21. 1/4" thick).
22. Cook till well brtowned (4 to 5 minutes.)
23. before turning.
24. Brown on second side, lifting up with spatula after 3 minutes.
25. to check doneness.
26. Keep hot in preheated 400 F. Toaster oven, or possibly reg.
27. oven.
28. Yield: 16 latkes.

fresh asparagus, carrot, eggs, nutmeg, allspice, salt, pepper, marjoram, olive oil, parsley, garlic, onion, curd, matzo meal, cream tartar, italian extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-latkes-70907 (may not work)