& Parsnip Latkes From
Chef Joan Nathan adapted by StarChefs
to 18 two-inch pancakes
medium carrots, peeled
small parsnips (about 1 pound), peeled
cup all-purpose flour
large eggs, beaten
teaspoon minced chives or scallion
teaspoon chopped parsley
and freshly ground pepper
oil for frying
Grate the carrots and parsnips coarsely. Toss with the flour.
Add the eggs, chives, parsley, and salt and pepper to taste.
Mix until evenly moistened.
Heat 1/4 of peanut oil in a saut pan until it is barely smoking.
Drop in the batter by tablespoons and flatten. Fry over medium
heat until brown on both sides.
Zawid's Applesauce with Cranberries Yield:about 8 cups
many people like to put applesauce on their potato pancakes
or serve it as a side dish with the latkes. (Some people prefer
to serve sour cream and some families offer a choice.)
In Europe other berries were often added to apples when making
applesauce. This recipe is especially nice because it makes
the applesauce slightly red. Until Joan Nathan learned this
recipe, she used to add red hots to her applesauce a trick
that she learned from a Jewish lady from Mississippi.
pound fresh cranberries
cup sugar or to taste
pounds apples, unpeeled and quartered
Put all the ingredients into a large saucepan. Simmer, covered,
20 minutes or until the apples are soft.
Cool slightly and put through a food mill. Adjust the sugar
to taste and serve.