Interesting - these were meant to be matzo balls, but since I couldn't get gluten-free matzo meal at the last minute, I used gluten-free flour. Well, turns out that it doesn't have the same texture, and the batter never thickened enough to make balls. So I made lemonade, in a sense. I made pancakes from the batter - kinda good savory dill pancakes. Served like latkes with sour cream and apple sauce with lunch on Rosh Hashanah. Quite nice. Will try again with gluten free matzo meal when I can.
- 1 cup gluten free matzo meal * see note
- 3 eggs
- 3 tablespoons avocado oil * see note
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh chopped dill.
INSTRUCTIONS
(For pancake adaptation, prepare in a non-stick pan as you would any other pancakes. )
- In a large bowl, combine the ingredients and mix well. Let the matzo ball dough chill in the refrigerator for 30 minutes.
- Bring a pot of water to boil.
- Roll small matzo balls out of the dough. Know they will grow in size as they cook.
- Drop them into the boiling water. As the matzo balls cook, they will puff up and rise to the top. Cook for an additional 8 minutes. Use a spoon to flip them over. Note that larger matzo balls will take longer to cook.
- Remove the matzo balls and add to my Grandma's homemade chicken soup.
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