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Myra Chanin's Latke recipes

Asparagus-Chervil Latkes

For this recipe you will need:

1 10-ounce package frozen asparagus, thawed and cut into 2 inch chunks
1 cup of chopped scallions including three inches of the green tops
1 tablespoon dried chervil
2 large eggs, slightly beaten
3 tablespoons of flour
1/2 - 3/4 teaspoons salt
1/4 teaspoon white pepper
oil for frying

To prepare this recipe:

Squeeze as much water as possible from the asparagus, place in a processor bowl with the scallions, chervil, eggs, flour, salt and pepper, and process until the mixture looks pale green and silky. Heat on medium hot heat no more than 1/8 inch of oil in a large skillet. It's ready when a drop of the mixture dropped in the oil sizzles. Fry in 1/4 cup amounts, flattened with a spatula, for 3-4 minutes on each side over medium heat until crisp and nicely brown. Add oil as required, but remember the less oil there is, the more quickly the latkes cook. Drain on paper towel, serve with sour cream or humus, and enjoy, enjoy, enjoy. Makes 6-8 latkes.

Broccoli Basil Latkes

For this recipe you will need:

1 (10-ounce) package frozen chopped broccoli, thawed
1 cup of chopped scallions including three inches of the green tops
1 tablespoon dried basil
2 eggs, lightly beaten
3 tablespoons flour
1/2 - 3/4 teaspoons salt
1/2 teaspoon lemon pepper seasoning
Oil for frying

To prepare this recipe:

Squeeze as much water as possible from broccoli. Place in a processor bowl with scallions, basil, eggs, flour, salt and lemon pepper seasoning and process until combined. Heat no more than 1/8 inch oil in a large skillet on medium heat. It's ready when a drop of mixture dropped in the oil sizzles. Place one quarter cupfuls of latke mixture, pressed down with a spatula, in hot oil about 1-1/2 inches apart. Cook 3-4 minutes on each side over medium heat, until crisp and nicely brown. Add more oil as required, but remember the less oil there is, the more quickly the latkes cook. Drain on paper towels. Serve with sour cream or humus. Makes 6-8 latkes.



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