NYC Street Foods: Knishes

I grew up with street food. Vendors were, and I suppose still are, on most busy corners. The variety is amazing. Every ethnicity of the city gets represented, which changes over time as the immigration waves change. Back in my day, the staples of street food were pretzels, hot dogs, chestnuts (in winter) and knishes. Pronounce the "K". :)

 

Knishes are technically somewhat junk food. They're fried. Mashed potatoes and onion in a shell. But they're so good, so economical, and they'll carry you through hours of whatever it is you have to do. A perfect street food, and a perfect handwarmer in winter, but yummy anytime.

 

Knishes  

 

1/2 package defrosted egg roll wrappers (a 1# pkg is usually 20 wrappers- you'll need 10)

 

In a large bowl, mash and then whip smooth, or blend in a processor;

 

1 large onion, minced and browned in skillet

2+ lbs potatoes, peeled, well boiled and drained very dry- 

to make 4 cups mashed potatoes (one may use 4 c. instant mash if wished)

1/2 stick butter, soft

1/2 c. 1/2 & 1/2
salt & blk pepper to taste

 

Cool to room temperature.

 

In a cup:

1 egg, whisked with a little water

 

Assemble:

Lay a wrapper in front of you, points out as in a diamond. 

Spoon a bit of the mash into the middle (not too much) and turn the points in over the mix to make an envelope over the potatoes. Brush the top and seams well with the egg wash to seal. Repeat until all wrappers are done. Refrigerate to dry (about 20 minutes).

 

In a deep fry pan, heat 1/2 inch of oil to sizzle but not smoking. Fry knishes on both sides til crispy. Dry on towel, serve while hot. Split and dress with horseradish, mustard, onions, sauerkraut, etc. or simply eat whole.

 

Serves 5-10 people, depending on their appetites.