Asparagus Latkes

==Ingredients==
* 1 lbs slender fresh asparagus
* 1 small carrot, peeled, ends trimmed.
* 2 eggs (1 yolk - 2 whites)
* ¼ tsp each of nutmeg, allspice, salt and pepper, marjoram
* 1 tsp olive oil
* 1 tbsp minced parsley
* 1½ tsp minced garlic
* ¼ cup minced onion
* ¼ cup mashed unsalted dry curd cottage or ricotta cheese
* ½ cup matzo meal (about)
* ⅛ tsp cream of tartar
* 2 tbsp Italian olive oil (about)
==Directions==
# 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 ½" rounds and fine-chop in food processor.
# Combine with asparagus.
# 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 matzoh 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 med.
# High heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be about ¼" 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 reg.
Category:Passover Side Dishes
Category:Passover Vegetarian
Category:Pancake Recipes
Category:Ricotta cheese Recipes
Category:Cottage cheese Recipes
Category:Asparagus Recipes
Category:Carrot Recipes