Oma's Bubbelach

The kids love this traditional Jewish recipe.

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Posted in , Apr 19, 2011

Bubbelach Potato Puffs

Well, I don’t know how old you have to be before you no longer qualify as a child, but no matter—no one can resist these crispy potato puffs.

Malka Engel-Padwa, related to Barry on Grandma Rose’s side, is a food writer and cookbook author in Antwerp, Belgium, where she is a frequent contributor to the bi-monthly Koopjes magazine and others.

Says Malka: “Bubbelach can be served alone, in soup, or as a snack, sprinkled with sugar. This was my mother-in-law’s recipe, and on Pesach, Oma’s Bubbelach are always a treat for the children.”

This recipe is adapted from her cookbook, Malka's Kosher Kitchen, which contains recipes from her grandmothers, family, and friends.

Ingredients

2 pounds baking potatoes, cut into 1½-inch cubes

1 teaspoon plus a pinch of kosher (coarse) salt

Pepper, preferably white, to taste

4 large eggs, separated

Vegetable oil, for frying

Preparation

1. Bring a medium-size saucepan of lightly salted water to a boil. Add thepotatoes 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 putthem through a ricer (preferred), or mash them by hand, in a bowl. Add the1 teaspoon salt and the pepper, and stir in the egg yolks.

2. Beat the egg whites with an electric mixer on medium-high speed untilfoamy, about 30 seconds. Add the pinch of salt and beat until the whitesform stiff peaks, about 1½ minutes total. Fold one fourth of the egg whitesinto the potato mixture to lighten it. Then fold in the remaining whites.

3. Pour oil to a depth of about 1 inch in a large skillet and heat it overmedium-high heat. Drop the potato mixture by the rounded tablespooninto the hot oil (do not crowd the skillet). Fry on both sides until goldenbrown, 2 to 3 minutes per side. Drain the puffs on paper towels, and serveimmediately

Makes about 32

Try another Passover favorite, like Ashkenazi Haroset or Matzoh Brei!

Excerpted from the Workman Short The Perfect Passover Cookbook. Copyright 2011 by Judy Bart Kancigor. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved. Available wherever e-books are sold.

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