Name: Fat Grandma’s Potato Knishes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 8 knishes, serves 8
Ingredients: 3 to 4 tablespoons flour or bread crumbs, or as needed; Spray oil; 1 cup dried unflavored bread crumbs; 3 tablespoons chopped fresh herbs, including chives, parsley, basil, and/or or dill; ¼ cup egg substitute or 1 egg or 2 whites; Freshly ground black pepper; Salt; 2½ pounds baking potatoes (3 to 4 potatoes), peeled and cut into ½-inch dice; 1 tablespoon Hungarian sweet paprika; 2 cloves garlic, minced; 1 large onion, minced (about 2 cups); 1 tablespoon olive oil or schmaltz; 1 teaspoon each onion powder and garlic powder; 2 teaspoons sweet paprika

Preparation info

Makes 8 knishes, serves
8

Difficulty
Medium
Ready in
1 hr 5

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

I never knew “Fat Grandma” (my wife’s ex-mother-in-law—the moniker was affectionate, not descriptive), but I’ve often eaten her fabulous potato knishes. What’s nice about these knishes is that they’re free-form: you pat the filling into shape with your hands. You don’t need to fuss with a crust. To trim the fat, I’ve eliminated some of the chicken fat and egg yolks, adding fresh herbs to achieve a vibrant Old World flavor without fat.