| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 4 | lg | Carrots; grated |
| 1/2 | c | Blanched almonds; finely grated |
| 2 | Eggs | |
| 1/2 | c | Flour |
| 1/2 | ts | Vanilla |
| 3 | tb | Sugar |
| Corn oil | ||
| Confectioners' sugar |
INSTRUCTIONS
These are a couple of recipes for latkes that I just found in our Jewish Newspaper this morning, they seem to be a bit different from all the other latkes that we came across the last couple of weeks so here goes. They do not give a source for these recipes. In large bowl, mix carrots, almonds, eggs, flour, vanilla and sugar. On medium flame, heat oil in two large skillets, adding as needed. By scant tablespoons, drop batter in skillet, flattening with spoon. Turn when golden, repeating until both sides brown, about 12 minutes. Don't undercook. Drain on paper towels, Dust with confectioners'sugar. Yield 24. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 15, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“People disappoint. God doesn’t.”