Recipe - Potato Knaidlech For Passover

2 Eggs
1 One half teaspoon Salt
2 tablespoon Grated onion
1/3 cup Potato flour
3 tablespoon Matzo meal
4 cup Grated, drained raw potatoes

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 1One half 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 JEWISHFOOD digest
V97 #078 by msteinhorn@exit109.com on Mar 6, 1997