| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | c | Sour cream or plain yogurt |
| 1 | tb | Fresh dill weed, snipped |
| Salt & pepper | ||
| 1/4 | lb | Small mushrooms |
| 1/2 | c | Oil |
| 1 | Onion, medium, finely chopped | |
| 1/4 | c | Celery, chopped |
| 1 | c | Carrots, coarsely grated (1 lg carrot) |
| 1/2 | c | Frozen peas |
| 2 | Eggs, large, lightly beaten | |
| Salt & pepper | ||
| 1 | tb | Fresh dill weed, snipped |
| 2 | tb | Matzoh meal (up to 3) |
INSTRUCTIONS
DILL SOUR CREAM VEGETABLE PANCAKES from <<Faye Levy's International Jewish Cookbook>> Green peas peek out of these golden brown eastern European-style pancakes, which also contain mushrooms, onion & carrot. The pancakes are delicious on their own, but the dill sour cream turns them into a special treat. Mix sour cream & dill. Season to taste with salt & pepper. Set aside at room temperature. Separate mushroom stems & caps. Halve both length-wise & cut into thin slices. Heat 1/4 cup oil in a large skillet over medium-low heat. Add onion & saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until vegetables are tender. Let cool, then transfer to a bowl. Stir in grated carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well. If mixture appears watery, add additional matzoh meal. Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1 heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry over medium heat for about 2 to 3 minutes on each side or until golden brown. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before frying each batch. Add a little more oil if necessary. Serve hot, accompanied by dill sour cream. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: [email protected] (Barbara Leass)
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