| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Passover, Potatoes | 6 | Servings |
INGREDIENTS
| 4 | Potatoes | |
| 4 | Eggs, separated | |
| Salt and pepper to taste | ||
| Oil |
INSTRUCTIONS
1997 Cook potatoes until they begin to soften but still firm. Grate fine. Beat yolks with salt and pepper. Add potatoes. Make snow with whites. Fold into potato mixture. Heat oil in 9 inch square pan. Pour in potato mixture. Bake at 350f degrees for 40 minutes. Chremslech Prepare cooked-potato-kugel mixture. Fry as individual latkes. Potato Farfel Prepare cooked-potato-kugel mixture. Cover bottom of frying pan with oil. Heat oil; pour mixture into pan. As bottom browns, keep on turning crust over with spatula, slightly chopping big pieces. Leftovers may be refrigerated and rewarmed as needed. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 124mg
Sodium: 51mg
Potassium: 304.2mg
Carbohydrates: 11g
Fiber: 1.3g
Sugar: <1g
Protein: 5.4g