this is an old family favorite, usually made around chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. i like to top my serving with sour cream.
Time: 60 minutes
- heat oven to 350 degrees f and heat 1 tbs oil in a pan in the oven while you are preparing the batter
- grate potatoes
- mix the salt , 1 tbs oil and matzo meal and add to the potatoes
- add the beaten egg yolks and mix well
- then add the egg whites which have been well beaten mix everything well
- remove the pan from the oven very carefully and pour the batter in gently
- bake about 45 minutes , until a tester indicates it is set
- cut in wedges
- it is equally delicious served warm or , equally wonderful , served cold if any is left over
- calorie conscious
- be sure to drain well
Number Of Ingredients: 5
- matzo meal
POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!
My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.
Recipe From food.com
Provided by Aussie-In-California
Yield 6-12 serving(s)
- Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
- Grate potatoes and onion by hand or in a food processor.
- In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
- Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
- Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
- Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.
Number Of Ingredients: 11
- 2 1/2 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water
- 1/4 teaspoon sugar
- 6 large potatoes, peeled (idaho's or russets work best)
- 1 large onion
- 2 eggs
- 2 tablespoons vegetable oil (make sure it is fresh)
- 1 tablespoon salt
- 1/2 teaspoon black pepper (or more to taste, fresh-ground is best)
- 2 1/2 cups flour (all-purpose)
- additional oil (make sure it is fresh)
After living in what must have seemed like every neighborhood in three boroughs, my mother's parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother's kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato "nik," a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Yield 4 to 6 servings
- Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
- Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
- To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.
Number Of Ingredients: 6
- About 2 pounds baking potatoes, like Idaho or russet, peeled
- 1 medium onion, peeled
- 2 eggs
- Salt and freshly ground black pepper to taste
- 2 tablespoons plain bread crumbs or matzo meal
- Neutral oil, like corn or grape seed.
This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream.
Recipe From food.com
Provided by Mirj2338
Yield 8 serving(s)
- Heat oven to 350 degrees F and heat 1 Tbs oil in a pan (9" square or equivalent) in the oven while you are preparing the batter.
- Grate potatoes.
- Mix the salt, 1 Tbs oil and matzo meal and add to the potatoes.
- Add the beaten egg yolks and mix well.
- Then add the egg whites which have been well beaten (but not to"peak stage".) Mix everything well.
- Remove the pan from the oven VERY carefully (the oil will be HOT) and pour the batter in gently.
- Bake about 45 minutes, until a tester (toothpick) indicates it is set.
- Cut in wedges.
- It is equally delicious served warm or, equally wonderful, served cold if any is left over.
- Calorie conscious tip: I rinse the grated potatoes through a colander with tap water to get rid of excess starch.
- Be sure to drain well.
Number Of Ingredients: 5
- 6 large potatoes (washed and peeled)
- 1 teaspoon salt
- 3/4 cup matzo meal
- 4 eggs (separated)
- 2 tablespoons oil
KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Recipe From epicurious.com
Provided by Gil Marks
Yield 6-8 servings
- Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
- Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
- Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
- Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
- Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.
Number Of Ingredients: 8
- 1/2 cup schmaltz or vegetable oil
- 6 medium or 4 large russet potatoes (about 2 pounds), peeled
- 2 medium yellow onions, chopped (about 1 cup)
- 3 large eggs, lightly beaten
- About 1 teaspoon salt
- Ground black pepper to taste
- 1/4 cup gribenes (poultry cracklings) or grated carrot, optional
- About 1/3 cup matza meal or all-purpose flour
BEST POTATO BREAD
This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 2 loaves (16 slices each).
- Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Number Of Ingredients: 10
- 1 medium potato, peeled and diced
- 1-1/2 cups water
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 2 teaspoons salt
- 6-1/2 to 7-1/2 cups all-purpose flour
- Additional all-purpose flour
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