JOAN NATHAN'S CARROT AND PARSNIP LATKES

[Guest guest]

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 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- 2 " pancakes

 

Source: Jewish Cooking in America by Joan Nathan p. 262 Alfred A.

Knopf, NY 1994 ISBN 0-394-58405-8