Potatonik Or Potato Nik Either Way Its Divine Food
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.
Provided by Aussie-In-California
Categories Low Cholesterol
Time 3h
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
POTATO NIK
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.
Provided by Mark Bittman
Categories easy, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
POTATONIK
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.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
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