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Carrot and Parsnip Latkes (P)

Home | Recipes | C
Passover Vegetables

Ingredients:

  • 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

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 1/4 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@prodigy.net) on Dec 8, 1997