Potato Nik
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- About 2 pounds baking potatoes, like Idaho or russet, peeled
- 1medium onion, peeled
- 2eggs
- Salt and freshly ground black pepper to taste
- 2tablespoons plain bread crumbs or matzo meal
- Neutral oil, like corn or grape seed.
Nutritional analysis per serving (6 servings)
180 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 440 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
Put about ⅛ 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.
- Step 3
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.
Private Notes
Comments
While this may make a delicious potato latke, or pancake, it's not really potatonik. To make potatonik, as distinct from a latke, you need yeast. To the mixture of potato, onion, flour or matzo meal, and egg, you need to add yeast and let the mixture rise. I bake the potatonik, rather than frying it, but I pour the batter into a pan with oil that has been pre-heated, so a crust forms instantly. This is one of my all-time favorite foods.
I combine two approaches to preparing this recipe. I start with the pan on the stove until the bottom is crisp. then remove the nik, turn it and back into the pan. At this point I transfer the pan to a 400 degree oven for about 15 minutes to finish the recipe. The nik is cooked through and firm and darker on the top, I always place a finished nik on a wire rack to cool, never on paper which seems to create steam on the bottom and soften the potato. The dish is loved by all.
I have made this recipe many times and have always loved the results. It is easier than making many small latkes and uses less oil. Most importantly, it is always a hit! I generally top with cilantro or scallion tops right from the garden for a fresh finish.
My Grandmother had a very similar dish she prepared year round that we loved, she prepared it in a Pyrex bowl and the crust was dark and crispy, while the interior was hot, flavorful, and noodle-like with shredded potatoes. She called it a "Potato Charlotte" Before passing she gave me her recipe, almost identical to yours, and I've tried in vain to get it right, but I fail over and over to achieve the surrounding, dark, crispy crust.
Delicious but takes MUCH longer to brown and crisp on each side than 15 minutes.....More like 30!
This was delicious! I topped with sour cream and green onions and had impulsively added a thin layer of mozzarella on the top before I flipped it and it was delicious. Rinsing and squeezing out the moisture from the potatoes is vital!
Advertisement