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Having grown up with traditional chremslach (we called them “bubelach”), I was so pleased to find that this recipe works just as well and tastes like the “real thing” with a hint of a different flavor. These light and fluffy chremslach need minimal oil for frying, resulting in a tasty side that is not too heavy or oily, a definite plus when going from one seudah to the next!
1 small or medium butternut squash, peeled and cut into small chunks
2 small potatoes, peeled and cut into chunks
6 eggs, separated
2 and 1/2 tablespoons Manischewitz Potato Starch
1/2 teaspoon salt, or to taste
black pepper, to taste
oil, for frying
sugar, for sprinkling (optional)
In a large pot of boiling salted water, cook squash and potatoes until soft when pierced with a fork. Drain, place in a large mixing bowl, and allow to cool.
Mash vegetables with a potato masher until they are fairly smooth. (It’s okay to have some small lumps in the mixture.)
Add yolks, potato starch, salt, and pepper to the mixture, and stir until incorporated.
In a separate bowl, beat egg whites until stiff. Fold beaten whites into vegetable mixture.
Heat oil in a large frying pan. Drop batter by large spoonfuls and fry on each side until golden. Sprinkle with sugar before serving if desired.
Yields approximately 2 and 1/2 dozen
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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