Potato knaidlech for passover
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Grated onion |
| ⅓ | cup | Potato flour |
| 3 | tablespoons | Matzo meal |
| 4 | cups | Grated, drained raw potatoes |
Directions
>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 1-½ 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@... on Mar 6, 1997