Potato Chremslach
This recipe, made from mashed potatoes fried in little patties, came from Poland to Metz a century ago. I have tasted different versions of Passover and Hanukkah chremslach, whose name refers to the well in the pan in which they were traditionally formed before frying. Sometimes stuffed with meat, they should be eaten piping hot, as directly from the pan as your fingers and tongue can stand.
Ingredients
about 24 chremslach, servings 6 to 8
Preparation
Step 1
Put the potatoes in a pot, cover with cold water, and boil for about 20 minutes, or until easily pierced with a knife. Drain them, and when they are cool enough to handle, press them through a potato masher or ricer.
Step 2
Mix the potatoes with the egg yolks, and season with salt and freshly ground pepper to taste.
Step 3
Using a standing mixer, beat the egg whites to stiff peaks, and fold into the potato mixture.
Step 4
Fill a wok or deep pot with about 4 inches of oil, and heat to about 375 degrees. Take about a tablespoon of potato batter at a time and form carefully into a ball. Then gently drop about three at a time into the oil. Fry for about 2 minutes, or until golden and crisp. Continue until the batter is used up. Drain on paper towels, and serve immediately.
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