Asparagus Latkes

Asparagus Latkes Recipe - Vegetarian Food with Nutritious Ingredients

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Asparagus Latkes are a delightful twist on the traditional potato latke, incorporating the fresh, green taste of asparagus alongside the comforting, crispy texture that latkes are known for. This recipe is perfect for those looking to add a bit of variety to their latke repertoire, offering a unique flavor profile and a beautiful presentation. Whether you're celebrating a holiday, hosting a brunch, or simply looking for a new way to enjoy asparagus, these latkes are sure to impress.

History

The traditional latke, a type of potato pancake, has its roots in Eastern European Jewish cuisine, where it is most commonly associated with Hanukkah celebrations. However, the concept of frying grated vegetables in oil is a versatile one, leading to numerous variations on the original potato latke. The asparagus latke is a modern take on this classic dish, born out of the desire to incorporate more diverse vegetables into meals and to take advantage of the spring asparagus season. This recipe represents a fusion of traditional techniques with contemporary flavors, showcasing the adaptability of traditional foods to new ingredients and tastes.

Ingredients

1 lb (454 g) slender fresh asparagus
1 small carrot, peeled, ends trimmed
2 eggs (1 yolk - 2 whites)
0.25 tsp each of nutmeg, allspice, salt and pepper, marjoram
1 tsp olive oil
1 tbsp minced parsley
1.5 tsp minced garlic
0.25 cup minced onion
0.25 cup mashed unsalted dry curd cottage or ricotta cheese
0.5 cup matzo meal (about)
0.13 tsp cream of tartar
2 tbsp Italian olive oil (about)

How to prepare

Break off the butt ends of the asparagus.
Finely chop the asparagus by hand or use a food processor fitted with a steel blade.
Scrape the chopped asparagus into a bowl.
Finely grate the carrots by hand or cut them into 0.5" rounds and finely chop them in a food processor.
Combine the grated carrots with the asparagus in the bowl.
In a separate bowl, combine 1 egg yolk with the seasonings, oil, and parsley.
Stir in the garlic, onion, and cottage cheese or ricotta (make sure to stir the cheese first).
Combine the asparagus mixture with the batter.
Gradually add the matzoh meal, one tablespoon at a time, stirring after each addition.
Beat the egg whites on high speed using an electric mixer until foamy.
Add the cream of tartar and continue beating until stiff but not dry.
Gently fold the beaten egg whites into the pancake batter.
Cook the latkes in batches, about 4 at a time, or use 2 large nonstick skillets, dividing the oil evenly.
When the oil is hot over medium-high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading it to about 3 inches in diameter (the pancakes should be about 0.25" thick).
Cook until well browned, about 4 to 5 minutes, before turning them over.
Brown the pancakes on the second side, lifting them up with a spatula after 3 minutes to check for doneness.
Keep the cooked pancakes warm in a preheated 400°F (204°C) toaster oven or a regular oven.

Variations

For a dairy-free version, substitute the ricotta cheese with a dairy-free alternative or omit it altogether.
Add different herbs such as dill or chives to the batter for a flavor variation.
Incorporate other vegetables like zucchini or sweet potato for a different take on the traditional latke.

Cooking Tips & Tricks

To ensure your asparagus latkes are as delicious as possible, consider the following tips:

- Use slender asparagus for a more delicate flavor and texture.

- Grate the asparagus and carrot as finely as possible for a uniform texture.

- Make sure to beat the egg whites to the perfect stiffness to keep the latkes light and fluffy.

- Cook the latkes over medium-high heat to achieve a crispy exterior without burning.

- Keep the cooked latkes warm in an oven set to a low temperature to preserve their texture while cooking in batches.

Serving Suggestions

Asparagus latkes can be served as a side dish or as a main course. They pair beautifully with a dollop of sour cream or Greek yogurt on top, and can also be accompanied by a fresh green salad or a light soup for a complete meal.

Cooking Techniques

The key technique in this recipe is the careful folding of beaten egg whites into the vegetable and matzo meal mixture. This process helps to incorporate air into the batter, resulting in lighter, fluffier latkes. Additionally, mastering the art of frying latkes to achieve the perfect golden-brown crust without overcooking is essential.

Ingredient Substitutions

Matzo meal can be substituted with breadcrumbs or flour for a similar texture.

- Any soft cheese can be used in place of ricotta, such as cottage cheese or feta, depending on your preference.

- If marjoram is not available, oregano or thyme make suitable substitutes.

Make Ahead Tips

The asparagus and carrot mixture can be prepared a day in advance and stored in the refrigerator. The egg whites should be beaten and folded into the batter just before cooking to ensure the latkes remain light and airy.

Presentation Ideas

Serve the latkes on a platter garnished with fresh parsley or dill. A side of lemon wedges adds a bright touch and a squeeze of lemon juice right before eating enhances the flavors.

Pairing Recommendations

Asparagus latkes pair wonderfully with a crisp white wine, such as Sauvignon Blanc or a light Chardonnay. For a non-alcoholic option, a sparkling lemonade or herbal tea complements the dish nicely.

Storage and Reheating Instructions

Leftover latkes can be stored in an airtight container in the refrigerator for up to two days. Reheat them in a toaster oven or in a skillet over medium heat to restore their crispiness.

Nutrition Information

Calories per serving

A serving of asparagus latkes contains approximately 150 calories. This makes them a relatively low-calorie option for a meal or side dish, especially when considering their nutritional content and the satiety they provide.

Carbohydrates

Each serving of asparagus latkes contains approximately 15 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the matzo meal and the vegetables, providing a good balance of complex carbohydrates and dietary fiber.

Fats

The asparagus latkes contain approximately 7 grams of fat per serving, most of which comes from the olive oil used in cooking. Using high-quality olive oil not only contributes healthy monounsaturated fats to the dish but also adds a subtle flavor that complements the asparagus and carrot.

Proteins

Each serving of asparagus latkes offers around 5 grams of protein, primarily from the egg yolks, egg whites, and ricotta cheese. This makes the latkes a good source of high-quality protein, essential for muscle repair and growth.

Vitamins and minerals

Asparagus latkes are rich in vitamins and minerals, particularly Vitamin K, folate, iron, and calcium. Asparagus itself is a powerhouse of nutrients, including antioxidants and Vitamin E, making these latkes not only delicious but also beneficial for your health.

Alergens

The primary allergens present in asparagus latkes are eggs and dairy (from the ricotta cheese). Those with sensitivities to these ingredients should exercise caution. The recipe is gluten-free, provided that gluten-free matzo meal is used.

Summary

Asparagus latkes are a nutritious and flavorful option, offering a good balance of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. They are relatively low in calories and can be adapted to suit different dietary needs with simple substitutions.

Summary

Asparagus latkes are a versatile and nutritious dish that brings a fresh twist to the traditional latke. With their delightful combination of flavors and textures, they are sure to become a favorite for any occasion. Whether you stick to the original recipe or experiment with your own variations, these latkes offer a delicious way to enjoy the bounty of spring vegetables.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was a sunny afternoon in the spring of 1965 when I stumbled upon the recipe for Asparagus Latkes. I had been invited to a friend's house for a potluck brunch, and as I searched through my collection of recipes for something special to bring, I came across a tattered old cookbook that I had inherited from my own grandmother.

As I flipped through the pages, a faded, yellowed piece of paper fell out onto the kitchen table. Curious, I picked it up and saw that it was a handwritten recipe for Asparagus Latkes, scribbled in elegant cursive writing. The ingredients list was simple: fresh asparagus, eggs, flour, onions, and a touch of salt and pepper. The instructions were straightforward, but I could tell that this was a recipe that required a delicate touch and a bit of finesse.

I remembered my grandmother mentioning a friend of hers who had shared the recipe with her many years ago. She had described the dish as a unique and delicious twist on traditional potato latkes, perfect for celebrating the arrival of spring. I could almost picture my grandmother standing in her own kitchen, carefully preparing the dish with love and care.

Excited by the prospect of trying something new, I set out to gather the ingredients for the Asparagus Latkes. I headed to the local farmers market to pick up a bundle of fresh asparagus, still crisp and vibrant in color. I selected a few plump onions, some eggs from a nearby farm, and a bag of flour milled just down the road.

Back in my own kitchen, I set to work preparing the dish. I carefully trimmed the asparagus, discarding the tough ends, and chopped the onions into small pieces. I whisked the eggs together in a bowl, adding a sprinkle of salt and pepper for flavor. Gradually, I mixed in the flour, creating a thick batter that would hold the latkes together as they cooked.

As the skillet on the stove heated up, I spooned the batter into the sizzling oil, forming small patties that sizzled and browned as they cooked. The aroma of the asparagus and onions filled the kitchen, mingling with the scent of the frying latkes. I flipped them over carefully, watching as they turned a golden brown on both sides.

When the latkes were ready, I transferred them to a plate lined with paper towels to drain off any excess oil. I couldn't resist stealing a taste before serving them to my friends at the potluck. The latkes were crispy on the outside, with a tender, savory interior that was bursting with the flavors of spring. The asparagus added a fresh, green note that complemented the sweetness of the onions perfectly.

At the potluck, the Asparagus Latkes were a hit. My friends marveled at the unique and delicious dish, asking for the recipe so that they could try making it themselves. I shared the story of how I had discovered the recipe, tracing its origins back to my grandmother's friend and the handwritten note that had fallen out of the old cookbook.

Since that day, Asparagus Latkes have become a favorite in my own kitchen. I make them every spring, using fresh, seasonal asparagus from the farmers market and sharing the dish with friends and family. Each time I cook the recipe, I feel a connection to my grandmother and her friend, a shared love of good food and the joy of discovering new flavors and traditions.

As I sit down to enjoy a plate of Asparagus Latkes, I can't help but smile at the memories that this dish brings back. It's a reminder of the power of food to connect us to our past and to create new memories in the present. And it's a testament to the enduring legacy of recipes passed down through generations, each one a link in a chain that stretches back through time.