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“This recipe comes from a 1972 cookbook by a Jewish women's organization (ORT) that was published as a fundraiser for a vocational training program. It is like a church or synagogue congregational cookbook, only bigger, because recipes were submitted from an 8-state region. (I added my own suggestions in parentheses.)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup matzo meal (try whole wheat matzo meal for a little more whole grains)
  • 14 cup milk (may need slightly more if using whole wheat matzo meal) or 14 cup orange juice (may need slightly more if using whole wheat matzo meal)
  • 1 teaspoon salt
  • 4 eggs, separated
  • 2 tablespoons melted fat (or canola oil)

Directions

  1. Pour milk or juice over matzo meal.
  2. Add salt to egg yolks and beat until very light.
  3. Add to meal mixture, let stand 5 minutes.
  4. Beat egg whites until very stiff. Fold lightly into yolk mixture.
  5. Drop by spoonfuls onto hot greased skillet, brown on both sides.

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