I am very sorry for having cast doubts about the authenticity of Arthur's
recipe for toczerl. I misunderstood his letter.
But... I am a Czernowitzer "Groiser Akshen" and I firmly believe that
Czernowitzer Toczerl, should have neither flour or grated onion in them.
Flour will make them heavy and grated onions will mask the taste of the
potatoes. One more thing; they should be fried golden brown, more gold than
brown, in pure sunflower oil. They should be crisp at the edges and well
done inside, therefore cook them on not too hot a flame.
Try it, you'll like it!
In Czernowitz we ate them with meat, with chicken, with sour cream, put into
chicken soup, put into Fleishigen Borsht, but NEVER with applesauce.
Mimi
On 7/2/10 10:27 AM, "Arthur von Czernowitz" <vonczernowitz_at_yahoo.com> wrote:
> Dear Mimi,
> Please read below:
> I received an e-mail from Mr Kogan claiming that in Volume One of the Bukovina
> Cookbook the recipe for Latkes is not an authentic Czernowitzer recipe which
> in Czernowitz was called łToczerl˛ (Please read the recipe in Volume One for
> Latkes")
> So it is not my recipe its the one for latkes in volume one.
> Also if you look at my recipe I say that you should drain the grated potatoes
> and the onion is optional.
> The flour is sometime needed if you did not drain the potatoes enough.
> I also mention the starch-Krochmail what my grandmothers wash-ladies use to
> call it.
>
> Have a Happy 4th
> Arthur
>
-snip-
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Received on 2010-07-02 13:20:54
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