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

 * 1) Break off butt ends of asparagus.
 * 2) Fine-chop by hand, or with food processor fitted with steel blade.
 * 3) Scrape into bowl.
 * 4) Fine-grate carrots by hand, or cut into ½" rounds and fine-chop in food processor.
 * 5) Combine with asparagus.
 * 6) Bowl, combine 1 egg yolk with seasonings, oil and parsley.
 * 7) Stir in garlic, onion and cottage cheese or ricotta (stir it up first).
 * 8) Combine asparagus mixture with batter.
 * 9) Add matzoh meal, a tablespoon at a time, stirring after each addition.
 * 10) Beat egg whites on high speed of electric mixer until foamy.
 * 11) Add cream of tartar and continue beating until stiff but not dry.
 * 12) Fold into pancakes.
 * 13) Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing oil.
 * 14) When oil is hot, over med.
 * 15) 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).
 * 16) Cook until well browned (4 to 5 minutes) before turning.
 * 17) Brown on second side, lifting up with spatula after 3 minutes to check doneness.
 * 18) Keep warm in preheated 400 °F toaster oven, or reg.