Florida Vegetable Recipe

Vegetable-6113

Amount	Ingredient
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)

Preparation On high heat, heat 2 tablespoons of butter or oil. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned. Cool mushroom mixture completely. Beat the eggs with the salt, pepper, parsley and garlic, and combine with the noodles and cooked mushrooms. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. 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. Yield 10-12 servings