Dear All,
I would agree with Kogan that Arthur's recipe for Toczerl is not authentic
Czernowitz. At least in my family, grated onions were never added, nor was
either flour or matza meal. All the toczerl contained was grated potatoes,
eggs and salt.
When potatoes are grated medium fine, the give off a lot of liquid and
starch. That is why they have to be drained. The liquid and the starch were
allowed to stand until the starch settled at the bottom, then the liquid was
poured off. Fresh water was then added to the starch to wash it and then it
was allowed to settle and the liquid was poured off again. This process was
repeated until the water was completely colorless. Then the starch was
allowed to dry. When needed for starching the laundry, the starch was mixed
with water and brought to the boil, which results in a sort of liquid
pudding. This was added to the second or the last rinse of the laundry.
It was believed that starched items, when they got dirty, had the dirt
sticking to the starch and were therefore easier to wash clean.
Starched towels, starched linen sheets and particularly starched underwear,
were no great pleasure, but they looked great folded neatly on the shelves.
A much pleasanter custom, was putting bunches of Lavender between the sheets
in the closet.
Mimi
On 6/26/10 3:00 PM, "Arthur von Czernowitz" <vonczernowitz_at_yahoo.com> wrote:
> 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 łToczerl˛
> 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 2010-07-02 07:32:13
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