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

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