| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Jewish | Nathan, Passover, Vegetables | 16 | 2" pcakes |
INGREDIENTS
| Pat dwigans fwds07a | ||
| 2 | Carrots, peeled and grated | |
| Coarsely | ||
| 5 | Parsnips, peeled and grated | |
| Coarsely | ||
| 1/4 | c | Matzo meal, OR Flour |
| 2 | Eggs, beaten | |
| 1 | t | Minced chives or scallion |
| 1 | t | Chopped parsley |
| Salt and pepper to taste | ||
| Peanut oil for frying |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 23.3mg
Sodium: 14.2mg
Potassium: 33.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g