A wonderful appetizer or side dish, Asparagus Latkes are full of earthy flavors and crunchy textures. Always a pleasure to eat.

Asparagus Latkes

Asparagus Latkes
Recipe type: Side Dish
Cuisine: Jewish
Serves: 16 latkes
  • 1 pound slender fresh asparagus
  • 1 small carrot; peeled, ends trimmed
  • 1 egg yolk
  • 2 egg whites
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground marjoram
  • 1 teaspoon Italian olive oil
  • 1 Tablespoon minced parsley
  • 1 1/2 teaspoons minced garlic
  • 1/4 Cup minced onion
  • 1/4 Cup mashed dry curd cottage cheese (or reduced-fat ricotta cheese)
  • 1/2 Cup matzoh meal; (about 1/2 Cup)
  • 1/8 teaspoon cream of tartar
  • 2 Tablespoons Italian olive oil; (about 2 Tablespoons)
  1. Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade. Scrape into a bowl.
  2. Finely grate carrots by hand, or cut into 1/2-inch rounds and finely chop in food processor.
  3. Combine with asparagus.
  4. In a small bowl, combine 1 egg yolk with seasonings, oil, and parsley. Stir in garlic, onion, and cottage cheese or ricotta (stir it up first).
  5. Combine asparagus mixture with batter. Add matzoh meal, a tablespoon at a time, stirring after each addition.
  6. Beat egg whites on high speed of mixing machine until foamy.
  7. Add cream of tartar and continue beating until stiff but not dry. Fold into pancakes.
  8. Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing the oil. When the oil is hot, over medium-high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3-inch diameter (pancakes should be about 1/4-inch thick). Cook until well browned (4 to 5 minutes) before turning.
  9. Brown on second side, lifting up with a spatula after 3 minutes to check doneness.
  10. Keep warm in a preheated 200 degree oven-toaster or oven.
In most Jewish households, such vegetables as peas, corn, and green beans are avoided during Passover. That makes asparagus a much-welcomed vegetable. Combined with this novel batter, asparagus makes a crispy, nutritious, low-calorie, and simply delicious latke. You can make up a double batch so you'll have enough to reheat the next day, when the latkes are just as tasty.

Recipe Source: FRANCINE PRINCE'S NEW JEWISH CUISINE by Francine Prince

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.