Stir oil into matzo meal.
Mix well.
Add water, salt and pepper.
Beat eggs in separate bowl.
Add to mixture.
Blend. Shape into rolls on greased pan that's been sprinkled with matzo meal.
Bake in preheated 450\u00b0 to 475\u00b0 oven for 20 to 25 minutes, until golden.
Yield:
12 large rolls.
Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
Lift out one at a time and drain thoroughly on paper towel, before serving.
Enjoy!
Beat eggs, add water, salt and matzo meal; stir.
Melt a little butter in a pan and pour batter to form circles.
Turn when golden brown and cook until done.
Eat with jam or sugar.
To make the matzo ball dough using a food
Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
Combine grated vegetables with eggs, salt, pepper and parsley.
Add enough matzo meal to held mixture together.
Shape 2 tablespoons potato mixture with hands to make each pancake.
Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
When brown, turn and fry the other side.
Drain well and serve with sour cream or applesauce.
epper to onion.
Drain matzo and squeeze out as much
ized, flat bottomed dish, combine matzo meal, garlic salt and pepper. Mix
f all you make the matzo mixture because it has to
eanwhile to make the matzo balls, combine matzo meal, egg yolks, butter and
ell. Set aside.
Fold matzo meal into egg whites gently, preserving
Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
o a boil.
Break matzo crackers into small pieces, and
For the matzo balls;.in a small or
Matzo Balls:
In medium bowl,
Mix in seltzer water. Add matzo meal and mix with a fork
ny fats.
For the Matzo Balls: Beat the eggs. Add
lend in bowl. Mix in matzo meal and leek mixture. Cover and
In large pot, boil 2 quarts water.
Add in order the broth, potatoes, carrots and onions.
Let cook at boiling.
Combine eggs and oil; beat well.
Add matzo meal and stir well.
Refrigerate matzo mixture for at least 15 minutes, then take teaspoon size portions of matzo meal, roll into balls and drop into broth. Reduce to simmer for 30 minutes or until balls are fluffy and veggies are tender.
Add peas and butter.
Serve hot with rolls or cornbread.
Grate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well.
Add matzo meal and sesaoning and mix well. Heat oil in frying pan, then add mixture 1 tablespoon at a time into frying pan.
When golden brown, turn over and brown other side.
ntil well blended. Combine the matzo meal and salt; lightly stir into