Asparagus Latkes
Cuisine: Jewish
Author: Francine Prince
  • 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
Recipe by Recipes at