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This recipe for Passover crackers was originally published in Whisk, shared by Esti Wettenstein, who had been making it for a few years (she received it from a friend, and as she says, “Chad gadya!”). Since then, it’s been shared online again and again, earning a place among the classics. I dressed up the crackers with a cinnamon-sugar topping. Of course, this recipe should be doubled as it goes very fast! Yield: about 50 crackers
6 tablespoons oil
2 onions, sliced
1/2 cup chicken stock, such as Manischewitz Chicken Broth
salt, to taste
pepper, to taste
1 pound chicken liver
3 eggs
1 and 3/4 cups Manischewitz Potato Starch
1/2 cup oil
1/2 teaspoon salt
2 tablespoons sugar, plus more for topping
Gefen Cinnamon, for topping
In a sauté pan, heat oil over medium heat. Add onions and sauté until golden brown.
Add stock and season with salt and pepper.
Add liver and cook over low heat five to 10 minutes.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In the bowl of an electric mixer, beat eggs slowly. Add potato starch, oil, salt, and two tablespoons sugar, mixing to combine.
Transfer batter onto the prepared baking sheet. Sprinkle cinnamon and sugar over the top and bake for 10 minutes.
Remove from oven and cut into squares or any desired shape. Return to oven for an additional 30 minutes.
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