Potato Knaidlach

Recipe Ingredients

2		Eggs
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Grated onion
1/3 cup	20g / 0.7oz	Potato flour
3 tablespoons	45ml	Matzo meal
4 cups	948ml	Grated drained potatoes

Recipe Instructions

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 salted water 20 minutes or until they rise to the top. Drain. May be served with meat dishes, too. Makes about 18.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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