MATZO PANCAKES RECIPES

OMA'S FABULOUS MATZO BALL SOUP RECIPE | ALLRECIPES

Oma's Fabulous Matzo Ball Soup Recipe | Allrecipes image

This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.

Provided by May Gerstle

Categories Soup

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages matzo crackers
½ cup butter
6 eggs
salt and pepper to taste
3 tablespoons minced fresh parsley
2 onions, minced
5 ounces matzo meal
96 ounces chicken broth

Steps:

Bring a large pot of lightly salted water to a boil.
Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Nutrition Facts : Calories 448.4 calories, CarbohydrateContent 63.5 g, CholesterolContent 136 mg, FatContent 13.9 g, FiberContent 0.8 g, ProteinContent 16.9 g, SaturatedFatContent 7.2 g, SodiumContent 964.7 mg, SugarContent 4.2 g

CRISPY TRADITIONAL POTATO PANCAKES RECIPE | EPICURIOUS

Crispy Traditional Potato Pancakes Recipe | Epicurious image

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. Crispy Traditional Potato Pancakes recipe.

Provided by Joan Nathan

Yield Yield: about 2 dozen pancakes (P)

Number Of Ingredients 7

Ingredients

2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
N/A
Vegetable oil for frying

Steps:

1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

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