Passover Bagel
Yield
servingsPrep
15 minCook
10 minReady
55 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | cups |
matzo meal
|
*
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 473 | ml |
matzo meal
|
*
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Boil water and oil together and pour hot mixture into matzo meal.
Add sugar and salt and let stand until cool.
Beat the eggs and pour over mixture. Mix well and let stand until hardened.
Make round balls in hand.
Press finger into center to make hole. Bake on greased tin in moderate oven about 350℉ (180℃) or until light brown.
