The Perfect Passover Cookbook by Judy Bart Kancigor

Author:Judy Bart Kancigor
Language: eng
Format: mobi, epub, pdf
Publisher: Workman Publishing Company
Published: 2011-09-08T10:00:00+00:00

Plan Ahead

Schalats and kugels can be made a day or two ahead. On the day of serving, allow the dish to come to room temperature. Then heat it, covered, in a preheated 350°F oven until warm, 30 to 40 minutes.

Oma’s Bubbelach

Well, I don’t know how old you have to be before you no longer qualify as a child, but no matter—no one can resist these crispy potato puffs. Malka Engel-Padwa, related to Barry on Grandma Rose’s side, is a food writer and cookbook author in Antwerp, Belgium, where she is a frequent contributor to the bi-monthly Koopjes magazine and others. Says Malka: “Bubbelach can be served alone, in soup, or as a snack, sprinkled with sugar. This was my mother-in-law’s recipe, and on Pesach, Oma’s Bubbelach are always a treat for the children.” This recipe is adapted from her cookbook, Malka’s Kosher Kitchen, which contains recipes from her grandmothers, family, and friends. Makes about 32 P

2 pounds baking potatoes, cut into 1½-inch cubes

1 teaspoon plus a pinch of kosher (coarse) salt

Pepper, preferably white, to taste

4 large eggs, separated

Vegetable oil, for frying

1. Bring a medium-size saucepan of lightly salted water to a boil. Add the potatoes and boil gently until they can be easily pierced with a skewer. (Don’t use a fork, which will break them apart.) Drain the potatoes and put them through a ricer (preferred), or mash them by hand, in a bowl. Add the 1 teaspoon salt and the pepper, and stir in the egg yolks.

2. Beat the egg whites with an electric mixer on medium-high speed until foamy, about 30 seconds. Add the pinch of salt and beat until the whites form stiff peaks, about 1½ minutes total. Fold one fourth of the egg whites into the potato mixture to lighten it. Then fold in the remaining whites.

3. Pour oil to a depth of about 1 inch in a large skillet and heat it over medium-high heat. Drop the potato mixture by the rounded tablespoon into the hot oil (do not crowd the skillet). Fry on both sides until golden brown, 2 to 3 minutes per side. Drain the puffs on paper towels, and serve immediately.

—from Malka Engel-Padwa

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