Title: Potato Chremslach
Categories: Vegetable Jewish
Yield: 1 Servings

6	md	Potatoes, peeled & sliced water salt
1	md	Onion, diced
2	tb	Corn oil
4		Eggs, lightly beaten
2	ts	;Salt
1/4	ts	;Black pepper, fresh ground
		Corn oil, for frying

In a pot of boiling salted water, place potato slices. Make sure there enough water to cover potatoes. Boil until potatoes are fully cooked. Drain & mashed potatoes. In a saute pan, heat corn oil. Saute onions in oil until they are golden brown. In a bowl, mix onion into mashed potatoes. Let mashed-potato mixture cool, then stir in eggs, salt, & pepper. Taste for seasoning & adjust if needed. In a heavy frying pan, heat abt 2 tb corn oil. Drop mashed- potato mixture a tablespoon at a time into hot oil. Fry until golden brown on each side. Remove to a paper towel to drain. Repeat w/remaining potato mixture, adding more oil to frying pan as needed. Serve while still warm w/any meat or chicken dish. Potato chremslach are particularly good w/sauteed calf's liver. Makes 6 to 8 servings. ADVICE FROM MAMA: Feel free to use leftover mashed potatoes in this recipe.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. D. Pilleggi

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