Potatonik Food
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
KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Provided by Gil Marks
Categories Passover Kosher Kosher for Passover Potato Casserole/Gratin Onion Side
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- 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.
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.
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.
More about "potatonik food"
POTASSIUM RICH FOODS - 35 FOODS HIGH IN POTASSIUM
Many fresh fruits and vegetables are rich in potassium: Bananas, oranges, cantaloupe, honeydew, apricots, grapefruit (some dried fruits, such as prunes, raisins, and dates, are also high in ...
From webmd.com
From webmd.com
POTASSIUM RICH FOODS: 18 FOODS HIGH IN POTASSIUM
Summary. Sweet potatoes boast 16% of the DV for potassium in just 1 mashed cup (328 grams), plus some protein, fiber, and vitamin A. 3. Spinach. Spinach is one of the most nutrient-dense ...
From healthline.com
From healthline.com
POTATONIK: 2 BEST POTATONIK RECIPES | EPERSIANFOOD
How to Make Potatonik: Grate the potatoes and onions using a food processor grating disc or large holes of a grater. Transfer them to a colander and squeeze to press out as much liquid as possible. Next add the egg, salt, …
From epersianfood.com
From epersianfood.com
14 HEALTHY FOODS THAT ARE HIGH IN POTASSIUM
Oranges are rich in potassium; 1 cup (248 grams) of juice provides 496 mg. Oranges and orange juice are rich in other vitamins, minerals, and antioxidants, as well. 9. Bananas. Bananas are known ...
From healthline.com
From healthline.com
POTATONIK RECIPES | EVERYDAY JEWISH LIVING | OU LIFE
Mix vigorously to blend well. Cover the bowl and set aside in a warm draft-free place for 1 hour. Preheat oven to 400°F. Coat a 9×13″ baking pan with oil. Set the pan in the oven to heat. When hot, pour the potato mixture into the heated oil in the pan. Bake for 30 minutes then turn the heat down to 350°F.
From ou.org
Estimated Reading Time 5 minsPhone 2125634000
From ou.org
Estimated Reading Time 5 minsPhone 2125634000
POTATONIK - WIKIPEDIA
Potatonik. Potatonik may refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. One version is a hybrid between potato kugel and bread, containing shredded potatoes and onions as well as ample flour and leavened with yeast. Another dish, apparently unrelated but called by the same name, is essentially a very large ...
From en.wikipedia.org
From en.wikipedia.org
SWEET POTATONIK CALORIES AND NUTRITIONAL INFORMATION
Per 1 cup of mashed - Calories: 249kcal | Fat: 0.46g | Carbs: 58.12g | Protein: 4.49g Other sizes: 100 g - 76kcal , 1 medium - 115kcal , 1 lb - 345kcal , more ...
From fatsecret.com
From fatsecret.com
KLARA'S POTATONIK - RECIPE | COOKS.COM
Pinch of sugar. 1 tsp. salt. 3/4 c. warm water. Mix together; let rise. Oil pan and bake at 400 degrees until done. Add review or comment.
From cooks.com
From cooks.com
POTATONIK - YAMM.FINANCE
Potatonik may refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine.One version is a hybrid between potato kugel and bread, containing shredded potatoes and onions as well as ample flour and leavened with yeast. [1] Another dish, apparently unrelated but called by the same name, is essentially a very large latke meant to be cut into wedges at …
From yamm.finance
From yamm.finance
JEWISH POTATONIK | RECIPELION.COM
Sprinkle with the cream of tartar. Mix. Add the grated potatoes and onion to the beaten egg mixture. Blend very well. Beat in the flour. Lastly, add the yeast. Mix vigorously to blend very well. Cover the bowl and set aside in a warm draft-free place for 1 hour. Preheat the oven to 400 degrees F. Coat a 9" x 13" baking pan with oil.
From recipelion.com
From recipelion.com
POTATONIK – MARCY GOLDMAN'S BETTER BAKING
Snack Foods; Soups; Vegetables; Vegetarian; Cookbooks; Contact; Potatonik. Home » Potatonik. Welcome to the Betterbaking.com Recipe Archives! The BB Recipe Archives is a treasury as well as a comprehensive resource of sumptuous baking and cooking recipes that I've developed for my visitors. It's home to over 2500 of my original creations most of which are not …
From betterbaking.com
From betterbaking.com
14 CREEPY BREAKFAST FOODS PEOPLE ACTUALLY ATE IN THE 1950S - SO …
On one hand, the ice cream would eventually melt and combine with the cream of wheat, just like milk. On the other hand, this is one heck of a sweet breakfast! Talk about an early morning sugar crash. 8. Scrambled eggs and canned soup. Let that sink in for a second. It’s common practice to make scrambled eggs with milk, cottage cheese, or cream.
From soyummy.com
From soyummy.com
POTATO KUGEL (NO EGGS) - THIS IS HOW I COOK
Bake uncovered at 350 for 90 minutes. Now pour 1 c water over kugel and bake for 90 more minutes. Take your golden, dark brown, crispy kugel out of the oven. Let it sit about 10 minutes and then take a platter and flip the kugel onto …
From thisishowicook.com
From thisishowicook.com
POTATO "NIK" — MARK BITTMAN
1. Shred the potatoes and onion by hand on the largest holes of a box grater or use the grating disk of a food processor. Drain well in a colander or strainer. Transfer the potatoes and onion to a large bowl and combine with the eggs and bread crumbs; sprinkle with salt and pepper. 2. Put about ⅛ inch oil in a large, deep skillet, preferably ...
From markbittman.com
From markbittman.com
HIGH POTASSIUM FOOD LIST - FOODS RICH IN POTASSIUM
High-potassium foods (more than 200 mg per serving): ½ cup of cooked pinto beans (400) or lentils (365) 1 cup of soy milk (300) 3 ounces of baked or broiled salmon (319) 3 ounces of roasted turkey, dark meat (250) ¼ cup of sunflower seeds (241) 3 ounces of cooked lean beef (224) 2 tablespoons of smooth peanut butter (210)
From drugs.com
From drugs.com
HAMANTASCHEN – THE SIGNATURE FOOD OF PURIM
Dough: 3 cups bleached all-purpose flour 1 cup sugar 2 tsp. baking powder 1/4 tsp. salt 10 tbsp. (1 stick plus 2 tbsp.) cold, unsalted butter or …
From thecjn.ca
From thecjn.ca
RE: POTATONIK (NOT KUGEL!) - JEWISHGEN
However , checking the various entries on line , it seems that some people call a large latke made in a frying pan a potatonik ( e.g. Mark Bittman) . WIth more or less the same ingredients , if you bake it in the oven , it becomes a a "kugel". Others make the claim that a " real" potatonik is made with yeast and baked in an oven .
From groups.jewishgen.org
From groups.jewishgen.org
POTATONIK - BIGOVEN.COM
Potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325F until warm, or develops a hard crust if desired. From "Secrets of a Jewish Baker" by George Greenstein Posted to JEWISH-FOOD digest V96 #70 Date: Sun, 3 Nov 1996 19:45:39 +0000 From: [email protected]
From bigoven.com
From bigoven.com
POTATO KUGEL PUFFS RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
In a large bowl, beat together the eggs, oil, flour, salt, and pepper. Set aside. Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon just until smooth. Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
From foodnewsnews.com
From foodnewsnews.com
POTATONIK — STONE SOUP FARM
Potatonik. March 8, 2022 David DiLorenzo. Adapted from Joan Nathan's Jewish Cooking in America. Serves 4-6. 2 lbs. potatoes, peeled and grated. 1 medium onion, peeled and grated . 2 eggs. 2 tbs. plain bread crumbs or matzo meal. neutral oil, such as sunflower or grapeseed . Grate potatoes and onion by hand or with a food processor, and then drain in a …
From stonesoupfarmcoop.com
From stonesoupfarmcoop.com
MATTHEW GOODMAN'S POTATONIK — THE COMMON INGREDIENT
2. Grate the onion and add it to the potatoes. 3. Add the beaten eggs and flour to the potato-onion mixture. Season with salt and pepper to taste. Stir well to create a moistened mixture. 4. In a large (approximately 9-inch), non-stick skillet, add oil to a depth of about 1/8 inch and heat over medium-high heat.
From thecommoningredient.com
From thecommoningredient.com
BEST POTATO KUGEL RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
nutmeg, margarine, mini marshmallows, vanilla extract, brown sugar and 4 more. Sweet Potato Kugel with Streusel Topping Gourmet Kosher Cooking. sweet potatoes, oil, vanilla, brown sugar, flour, oil, lemon juice and 3 more.
From foodnewsnews.com
From foodnewsnews.com
4P FOODS | HOME
4P Foods sources fresh, high-quality, delicious food, prioritizing local and regional partners. We cultivate a network of growers and producers who engage in labor practices that enable people and communities to thrive, and in growing practices that actively build the soil and promote biodiversity. We source Good Food in service of creating a better food system that is …
From 4pfoods.com
From 4pfoods.com
POTATONIK - CHAMPSDIET.COM
Skip to content. Home; Articles; Calorie Calculator; Favourite Recipes; For advertisers; All Categories
From champsdiet.com
From champsdiet.com
POTATONIK - HYPERLEAP.COM
Potatonik may refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. Genetic studies on Jews Khazars Ashkenaz Worms, Germany History of the Jews in Greece. Jews. 50% (1/1) Jewish Jew Jewish people. Potatonik may refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. Judaism Jewish diaspora Jewish history …
From hyperleap.com
From hyperleap.com
IN SEARCH OF THE PERFECT POTATONIK - OU LIFE
My late mother-in-law made a greyish-colored flat potato kugel that was very thin, crispy and quite yummy, made with grated potatoes, onions, eggs, flour and seasonings. She heated the oil in a casserole in the oven until it was piping hot, then added the potato mixture and baked the kugel for an hour. My mother preferred to make her potato ...
From ou.org
From ou.org
POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE! RECIPE - FOOD.COM ...
Aug 17, 2017 - 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…
From pinterest.com
From pinterest.com
POTATONI'S - HOME - FACEBOOK
Mag-papahuli ka pa ba? Halina't tikman ang sarap na babalik balikan! Accepting deliveries within... Rosario St. Guinhawa, 3000 Malolos, Philippines
From facebook.com
From facebook.com
SWEET POTATONIK CALORIES AND NUTRITIONAL INFORMATION
Per 1 cup of pitted - Calories: 149kcal | Fat: 0.38g | Carbs: 37.72g | Protein: 1.31g Other sizes: 1 cup, with pits, yields - 153kcal , 100 g - 83kcal , 1 oz - 24kcal ...
From fatsecret.com
From fatsecret.com
POTATO NIK - TODAY.COM
Peel and grate about 2 pounds of potatoes and a medium onion; drain in a colander or strainer. Mix with 2 eggs, 2 tablespoons breadcrumbs, salt and freshly ground pepper. Put neutral oil in a ...
From today.com
From today.com
OVERVIEW FOR POTATONIK
The u/Potatonik community on Reddit. Reddit gives you the best of the internet in one place.
From reddit.com
From reddit.com
ASTRAY RECIPES: POTATONIK
Potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325F until warm, or develops a hard crust if desired. From "Secrets of a Jewish Baker" by George Greenstein Posted to JEWISH-FOOD digest V96 #70 Date: Sun, 3 Nov 1996 19:45:39 +0000 From: mjoseph@...
From astray.com
From astray.com
10 FOODS THAT ARE HIGH IN POTASSIUM – CLEVELAND CLINIC
2. Legumes. Beans are a good source of potassium. White beans and adzuki beans have around 600 milligrams per half-cup serving. Pinto beans, navy beans, lima beans and Great Northern beans all ...
From health.clevelandclinic.org
From health.clevelandclinic.org
JEWISH HERALD-VOICE
To turn the potatonik over easily, slide it out onto a plate, then turn it onto another plate and slide back into the pan, as in making a flat omelet. Some people make potatoniks by adding potato latke ingredients to a yeast batter and baking this potato dough in the oven; the result is a cross between a potato bread and a potato kugel. See recipes on the Food Pages. Custom …
From jhvonline.com
From jhvonline.com
[email protected] | POTATONIK (NOT KUGEL!)
Potatonik is not a Kugel, nor a Latke, Derma, Kishka, and certainly not a Knish. As a Lower East Sider, I am compelled to insist that Potatonik is a flavor unto itself, a culinary delight unlike any other. It consists of a very thin, brittle, dark brown crust. Its inner texture is moist, when fresh.
From groups.jewishgen.org
From groups.jewishgen.org
THE BEST FOODS TO HELP LOWER POTASSIUM LEVELS - MEDICAL NEWS TODAY
Alternately, an older study, from 2008, found that simply boiling some potassium-rich foods, such as cubed potatoes, for 10 minutes can reduce their potassium contents by up to 50%. For canned or ...
From medicalnewstoday.com
From medicalnewstoday.com
LIST OF POTATO DISHES - WIKIPEDIA
The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia …
From en.wikipedia.org
From en.wikipedia.org
THE KOSHER COOKBOOK: POTATONIK
1. Place yeast in a bowl with the water and sugar and let it sit for about 10 minutes or until it starts to bubble slightly. 2. Peel and grate the potatoes and place with the flour in a mixing bowl and add the yeast mixture with the salt. Mix all ingredients well and let rise, covered, in a greased bowl for 45 minutes. 3.
From thekoshercookbook.blogspot.com
From thekoshercookbook.blogspot.com
POTATONIK02 | JEWISH RECIPES, KUGEL, RECIPES
There’s the crust that is first crisp, then chewy. And then that soft spongy crumb with all its beautiful holes, perfect for mopping up the last bits of sauce from the plate. Or if you prefer, smearing with jam and eating while still warm from the oven. Ciabatta is a funny kind of bread. Far from the golden domed boules or slender baguettes ...
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love