Potato Knaidlech For Passover
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 18 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 1/2 | t | Salt |
| 2 | T | Grated onion |
| 1/3 | c | Potato flour |
| 3 | T | Matzo meal |
| 4 | c | Grated, drained raw potatoes |
INSTRUCTIONS
From the Art of Jewish Cooking by Jennie Grossinger (1958) Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-1/2 inch balls. Cook in slated water 20 minutes or until they rise to the top. Drain. These can be served in soup or as a side dish. Posted to JEWISH-FOOD digest V97 #078 by msteinhorn@exit109.com on Mar 6, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 20.7mg
Sodium: 209.4mg
Potassium: 463.4mg
Carbohydrates: 20.2g
Fiber: 2.4g
Sugar: <1g
Protein: 3g