Vegetable Pancakes With Dill Sour Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | c | Sour cream or plain yogurt |
| 1 | T | 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 | T | Fresh dill weed, snipped |
| 2 | T | Matzoh meal, up to 3 |
INSTRUCTIONS
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: bgl@leass.PCC.COM (Barbara Leass)
A Message from our Provider:
“No one has been misunderstood like God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 343
Calories From Fat: 269
Total Fat: 30.4g
Cholesterol: 93mg
Sodium: 261.5mg
Potassium: 519.8mg
Carbohydrates: 12.6g
Fiber: 4.7g
Sugar: 4.5g
Protein: 8g