It has been a wonderful Passover so far. In addition to having all of my children home, on Monday we received word of the birth of two baby boys. My brother-in-law Jeff became a grandfather for the first time, and some very close friends of my older son (soon to be his family) had their first child. When your children’s friends begin having children of their own, there is a renewed sense of hope and optimism. Tonight another one of my son’s oldest friends came to visit us with his 4 year old daughter Avital. Having this little girl run around the house, much like her father and David use to do, brought back all sorts of memories. Aaron told Avital that when he was a little boy he often ate in our house and this evening we had the pleasure of having his daughter join us at our dining room table for the very first time. In honor of our young guest, we decided to make a dish that my children loved when they were her age. A Passover version of corn dogs that brings out the child in everyone.
Mazel Tov to the new parents, grandparents, and extended family members.
Passover Pogos
1/2 cup oil
1 cup water
2 cups cake meal
1 tsp salt
1 Tbs sugar
4 eggs
8 hot dogs, frozen
Combine oil and water in a saucepan and bring to a boil. Add dry ingredients and mix well. Cook for about 5 minutes, till mixture is smooth. Transfer to a food processor and add eggs one at a time, and process for about 30 seconds. OIL HANDS and mold mixture around frozen hot dogs. Place on a greased cookie sheet and bake at 375 degrees for about one hour. Flip hot dogs half way through to brown both sides.
Serves 8
Enjoy,
Irene
