| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
18 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Grated onion |
| 1/3 |
c |
Potato flour |
| 3 |
tb |
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
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