Potato Pastry Twists

For variety at your festive Hanukkah table, try making potato pastry twists, a dish that was once very popular in Jewish communities in both Europe and North Africa.

Peel the potatoes, boil in salted water until cooked, drain, dry, cool, and pass through a meat grinder.

Add the flour and egg yolk to the mixture. Beat the egg white with a whisk and add it to the prepared potato mixture.

On a floured work surface, roll the mixture into a rope 3-4 mm thick. Cut it into diamonds and make a slit in the center of each.

Fry in enough oil to cover the pastries completely, until golden brown.

They can be served with milk or sour cream, which will make the entire dish dairy, or simply dusted with powdered sugar.