[Cz-L] TOCZERL from Arthur von Czernowitz on 2010-06-26 (The Czernowitz-L Archive)

From: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>
Date: Sat, 26 Jun 2010 12:00:25 -0700 (PDT)
To: Abraham Kogan <akogan_at_netvision.net.il>, Merle Kastner <merlek_at_videotron.ca>
Reply-to: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>

I received an e-mail from Mr Kogan claiming that in Volume I of the Bukovina Cookbook the recipe for Latkes is not an authentic Czernowitzer recipe which in Czernowitz was called “Toczerl”
Below is a recipe which was eaten all year and especially on Passover in our house.

TOCZERL

3 caps of drained grated potatoes*
2 eggs beaten
4 tablespoons of grated onion optional
1 teaspoon salt
Pinch of pepper
2 tablespoons of flour, on Passover matzo meal
Oil for frying, grandmother used goose fat

Add the beaten eggs to the grated potatoes, onion, salt, pepper and flour and mix well.
Heat the oil in a frying pan, when the oil is hot drop a tablespoon of the potato mixture. Fry until browned on both sides. Remove the toczerls and place them on paper towels to absorb the oil. We did not do this in Czernowitz.
Eat the toczerls right away when they are crispy.

*The water which is drained from the potatoes was called Krochmail, and it was used as starch.

Arthur

PS Abraham on page 22 in the Bukovina Cookbook volume I page 22 is my recipe for "Totzc"

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Received on 2010-06-26 16:28:55