Fried or baked?! Which knish is your favorite? This crispy fried one is dredged in flour instead of wrapped in dough and then goes for a delicious swim in avocado oil.
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 6 servings
1 large onion, diced
1 tablespoon (15 ml) avocado oil or Schmaltz, plus more for frying
2½ pounds or 4 cups (1.13 kg) peeled, cooked and mashed Yukon gold potatoes
2 eggs
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sea salt, divided
½ cup (58 g) almond flour
½ cup (93 g) potato starch
Mustard, to serve
In a small skillet over medium-high heat, sauté the onion in 1 tablespoon (15 ml) of avocado oil or schmaltz until it is nicely browned, about 8 minutes. While the onion is browning, combine the remaining ingredients (except the mustard) and mix well. You can use your hands for this part to really incorporate the flours with the potato and seasonings. Once the onion is nicely browned, remove it from heat and stir it into the potato mixture.
Heat the additional oil for frying over medium-high heat in a large skillet. Once the oil is glistening (hot enough for frying), make potato patties by hand by first rolling a ball of potato dough and then flattening it into a disc. They can be any size, but keep in mind you’ll want them to heat through and be small enough to flip with a flexible spatula without breaking.
Fry the knishes a few at a time, flipping them after 3–4 minutes, or when the underneath side is nicely browned. Once both sides are browned, remove the knishes carefully and arrange them on a towel-lined plate. Serve with mustard of your favorite variety.
Bubbe’s tip: You should not stress over these. If you want to make them ahead, it’s okay! Just pop them back into the toaster or conventional oven to reheat, and they will crisp again. Now quit schvitzin’ like a chazer over it!