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
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.