- 2 large eggs
- 1/4 cup grated onions
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons breadcrumbs or matzo meal
- 1 teaspoon lemon juice
- 1/4 teaspoon dried thyme
- 1 1/2 large red bliss potatoes, peeled and grated
- 1/2 cup of oil, butter or schmaltz (rendered chicken fat)
PREPARATION AND COOKING
Beat the eggs. Add the onions, salt, pepper, crumbs, lemon juice and thyme. Grate the potatoes on a medium fine grater. Squeeze in a towel to remove as much water as possible. Add to the egg mixture.
Heat half the oil in a frying pan, and drop the potato mixture into it by the tablespoonful, adding oil as required. Fry over medium heat until browned on both sides. Drain in a paper bag or paper towels, and keep warm in oven until all are fried.
Credit: By Myra Chanin
Recipe reprinted by permission of Dell Publishing. All rights reserved.
nutrition information per serving
76 calories; 3g total fat; 71mg cholesterol; 336mg sodium; 9g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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