Best 2 Potato Nik Recipes
Potato nik, also known as aloo nik, is a traditional side dish that originated in India. It is made of potatoes that are boiled and then pan-fried with spices until golden brown. This dish is commonly served with rice, curry, or flatbread. Its popularity stems from its simple yet flavorful preparation, making it a favorite among both adults and children. Potato nik is often made with basic ingredients like potatoes, onions, garlic, and spices, but variations exist to accommodate different tastes. This article will provide you with some of the best recipes for cooking potato nik, whether you prefer a spicy or mild version.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO NIK
After living in what must have seemed like every neighborhood in three boroughs, my mother's parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother's kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato "nik," a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.
Provided by Mark Bittman
Categories easy, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
- Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
- To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!
My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.
Provided by Aussie-In-California
Categories Low Cholesterol
Time 3h
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
- Grate potatoes and onion by hand or in a food processor.
- In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
- Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
- Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
- Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.
Tips for Making Potato Nik
- Use a good quality potato. A starchy potato, such as a Russet or Yukon Gold, will result in a fluffy nik.
- Shred the potatoes finely. This will help them to cook evenly.
- Squeeze out the excess moisture from the potatoes. This will help to prevent them from becoming soggy.
- Season the potatoes well. Salt, pepper, and garlic powder are all good choices.
- Cook the nik over medium heat. This will help them to cook through without burning.
- Flip the nik frequently. This will help them to cook evenly.
- Serve the nik hot. They are best enjoyed fresh out of the pan.
Conclusion
Potato nik is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover mashed potatoes, and it can also be made with fresh potatoes. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love