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A traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions. You may use water instead of the milk in the egg wash, if desired.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These fried potato pancakes are best accompanied by beer. You can adjust the seasonings and add other ingredients to your liking.
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The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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