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1 pound slender fresh asparagus
Break off butt ends of asparagus. Fine-chop by hand or with food processor fitted with steel blade. Scrape into bowl.
Fine-grate carrots by hand, or cut into 1/2" rounds and fine-chop in food processor. Combine with asparagus.
In small bowl, combine 1 egg yolk with seasonings, oil, and parsley. Stir in garlic, onion and, cottage cheese or ricotta (stir it up first). Combine asparagus mixture with batter. Add matzo meal, a tablespoon at a time, stirring after each addition. Beat egg whites on high speed of electric mixer until foamy. Add cream of tartar and continue beating until stiff but not dry. Fold into pancakes.
Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing oil. When oil is hot, over medium-high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3" diameter (pancakes should be about 1/4" thick). Cook until well browned (4 to 5 minutes) before turning. Brown on second side, lifting up with spatula after 3 minutes to check doneness.
Keep warm in preheated 400°F toaster oven, or regular oven.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
1 small carrot, peeled and ends trimmed
2 eggs (or 1 yolk + 2 egg whites)
1/4 teaspoon each nutmeg, allspice, salt and pepper and marjoram
1 teaspoon olive oil
1 tablespoon parsley, minced
1-1/2 teaspoon garlic, minced
1/4 cup onion, minced
1/4 cup mashed unsalted dry curd cottage or ricotta cheese
1/2 cup matzo meal (about)
1/8 teaspoon cream of tartar
2 tablespoons Italian olive oil (about)