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

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