| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 3 |
tb |
Chicken fat/ margarine |
| 1 |
ts |
Salt |
| 1/4 |
|
Teasponn xantham gum |
| 1 |
c |
Instant potato flakes |
| 4 |
tb |
Chicken stock |
INSTRUCTIONS
Here is the "maztah free" matzah balls recipie. It came from the gluten
free pantry recipie sheet, but I tinkered a bit when I made it because I
wasn't sure if xantham gum is KLP or not (I omitted it). I tried making
this with 1/2 ground almonds and 1/2 potato and they turned out ok. I found
that I needed to add alot more potato and almonds to make it stiffer, so
fiddle around with the quantities. I was also doing the fat free thing last
year and tried with just egg whites it wasn't as good. I also added in some
soda water (I think you call it club/ seltzer soda) instead of chicken
stock and this made then a bit lighter.
Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add
stock, mix well and chill for 20-30 mins. Wet hands and form into balls,
drop onto plate and steam covered for 20 minutes. or cook in simmering soup
for 20 mins.
Posted to JEWISH-FOOD digest by "Debbie Kerry"<Debbie.Kerry@dia.govt.nz> on
Feb 19, 1998
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