Potato chremsel
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes -- cooked and |
| Peeled | ||
| 2 | Egg yolks | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Potato starch |
| 2 | Egg whites -- stiffly | |
| Beaten | ||
| Butter or fat -- for frying | ||
Directions
Mash the potatoes and beat in the egg yolks, salt, pepper and potato starch. Fold in the egg whites. Melt the butter or fat in a skillet and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Serve with sour cream or applesauce.
Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish