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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I have not tried this but it sounded good and something a bit different... the recipe is from the Florida Vegetable Council Ingredients:
4 tablespoons peanut oil |
1/2 pound fresh mushroom caps, thinly sliced |
8 scallions, including 3 inches of green top, sliced into long ovals |
4 large eggs |
1 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons fresh parsley, snipped or chopped |
1/2 teaspoon fresh garlic, minced |
1/2 pound fine egg noodles (cooked according to the directions on the package and drained) |
Directions:
1. On high heat, heat 2 tablespoons of butter or oil.
2. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
3. Cool mushroom mixture completely.
4. Beat the eggs with the salt, pepper, parsley and garlic, and combine with the noodles and cooked mushrooms.
5. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick.
6. Place patty in hot oil to fry.
7. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side.
8. Do not crowd pan or they will not brown and crisp properly. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.
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