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This recipe comes to us from Paula Santos. 4 cups cooked mashed potatoes 1 can of tuna fish ½ tablespoon chopped onion 3 eggs Salt & pepper Corn starch if necessary Mix potatoes, tuna fish, egg yolks and seasonings. Beat egg whites for 5 minutes and add to mixture. Make into balls (ping pong ball sized) and fry in hot oil.
Ingredients: 4 tablespoons rendered chicken fat (*you can use plain oil, but its not nearly as good. I use Empire Kosher rendered chicken fat – pre-frozen in tubs) 4 eggs 1 teaspoon salt ½ cup gluten-free flour ¾ cup dried potato flakes Directions: Blend eggs and chicken fat (with fork, or with Cuisinart). Add dry ingredients, and mix. Cover and let sit in fridge for at least 30 minutes. Have briskly boiling water ready. Roll 1 ½ inch balls from mixture using wet hands, drop into boiling water. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot. Cover pot with lid, and cook over medium heat for 35 minutes. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into zip lock freezer bags. Makes about 11 matzo balls. Recipe can be easily doubled or halved.
This recipe comes to us from Julie Bort. Ingredients: ½ cup brown rice flour ½ cup tapioca flour ½ cup cornstarch ½ Tablespoon potato flour (not starch) 2 Tablespoons Cream of Buckwheat cereal ¼ teaspoon xanthan gum ½ teaspoon gelatin (can be Kosher) 2 eggs 1 teaspoon salt 2 Tablespoons oil 2 Tablespoons chicken soup stock Directions: Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and wont be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!). Makes about 12.
This recipe comes to us from Ellen Switkes. 3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.) 3 large onions 1 egg 3 teaspoons salt (or more) ¼ cup potato starch lots of pepper Stock: Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.