And yet another potato recipe. I found this recipe in Cooking Jewish by Judy Bart Kancigor (1999). I love this chunky paperback cookbook that tells the stories (along with pictures) of generations of the Rabinowitz Family and their recipes. It’s a fun read. I’m not sure if these potatoes are meant to be a side dish, appetizer or enjoyed as a snack. I served them with leftover brisket as “the potato.” The editor remembers eating them sprinkled with sugar for a snack. Honestly, they are basically fried mashed potatoes – and what’s wrong with that?
You can still find this informative cookbook online!
Oma’s Bubbelach
Note: bubala is a Yiddish word – a term of endearment – like sweetie or darling – often reserved for children and grandchildren
2 pounds baking potatoes, cut into 1½-inch cubes
1 teaspoon plus a pinch of kosher salt
Pepper, preferably white, to taste
4 large eggs, separated
Vegetable oil for frying.
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 ricer (preferred), or mash them by hand, in a bowl. Add the 1 teaspoon salt and the pepper, and stir in the egg yolks.
Bet 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.
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.
Recipe can be cut in half.
connieiscooking 
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