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Ingredients
- 4 x Large eggs
- 3 Tbsp. Chicken fat/ margarine
- 1 tsp Salt
- 1/4 x Teasponn xantham gum
- 1 c. Instant potato flakes
- 4 Tbsp. Chicken stock
Directions
- Here is the "maztah free" matzah balls recipie. It came from the gluten free pantry recipie sheet, but I tinkered a bit when I made it because I wasn't sure if xantham gum is KLP or possibly not (I omitted it). I tried making this with 1/2 grnd almonds and 1/2 potato and they turned out ok. I found which I needed to add in alot more potato and almonds to make it stiffer, so fiddle around with the quantities. I was also doing the fat free thing last year and tried with just egg whites it wasn't as good. I also added in some soda water (I think you call it club/ seltzer soda) instead of chicken stock and this made then a bit lighter.
- Beat Large eggs and fat, add in salt and gum to potatoes and add in to the Large eggs. Add in stock, mix well and refrigeratefor 20-30 mins. Wet hands and form into balls, drop onto plate and steam covered for 20 min. or possibly cook in simmering soup for 20 mins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 413g | |
| Calories 718 | |
| Calories from Fat 523 | 73% |
| Total Fat 58.08g | 73% |
| Saturated Fat 17.61g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 866mg | 289% |
| Sodium 2702mg | 113% |
| Potassium 786mg | 22% |
| Total Carbs 21.41g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.4g | 2% |
| Protein 27.66g | 44% |
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