Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Mushroom-Noodle Latkes
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Vegetable-6113
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Ingredients |
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Amount |
Ingredient |
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) |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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