Potato knish

 

 

Yield 3

Dough

 

Dry

• 1 Cup all-purpose flour
•  1/3 teaspoon baking powder
• Pinch teaspoon table salt

Wet

•  2/3 egg
•  1 Tbsp cup vegetable oil
•  1/4 teaspoon white vinegar
•  2 Tbsp water

Filling

•  1 medium russet potato, peeled and quartered
•  1/3 small yellow onion, diced
•  1 tsp vegetable or olive oil
•  1 tsp unsalted butter
• Pinch teaspoon table salt
• Black pepper

Glaze

•  1/3 egg yolk
•  1/3 teaspoon water

Make dough: 

• Make dough: Stir together dry ingredients
• Mix together the egg, oil, vinegar and water. Pour it over the dry ingredients and combine
• Knead it until smooth, about a minute
• Cover and rest 1 hour, while you make filling
  
• Preheat oven to 375 f
• Filling: Boil potato about 20 minutes and cool
• Caramelize onions in butter about 45 minutes. Season with salt and paper
• Roll dough into a thin sheet, cut into 3 3x6" strips
• Fill and roll, overlapping dough and folding bottom and pinching top
  
• Place knishes on a baking sheet and brush on glaze
• Bake about 45 minutes
• Cool and serve with spicy mustard or sour cream

 

Mug Pancake

 

 

 

Baked Parmesan Zucchini Curly Fries

 These come out really crispy and tasty.

Ingredients

 

Prepare cookie sheet. Use parchment for easy cleanup

• 2 tbs olive oil
    
  Bowl 1
  
• ¼ cup cornstarch
   
  Bowl 2
  
• 1 egg, lightly beaten
   
  Bowl 3
  
• 1 cup panko
• ¾ ounce Parmesan cheese, finely grated
• 1 ½ teaspoons dried oregano
• ¼ teaspoon salt
   
  Zukes
  
• 12 ounces spiralized zucchini noodles (2 large)
   
  Dip or dressing
  
• ½ cup dip or dressing

425 degrees for 10-15 mins