Please consult the OU's guidelines for checking fruits and vegetables.

Potato Bubelach
This recipe is kosher for Passover.
Potato Bubelach Courtesy of Women's Branch of the Orthodox Union | Pareve
45 minutes 15 minutes
30 minutes
4 to 6 servings

  • 4 medium potatoes
  • 2 eggs separated
  • 2 teaspoon salt
  • ¼ teaspoon pepper
  • Oil for frying

  1. Peel and quarter potatoes.
  2. Put into pot, cover potatoes with water, and add salt.
  3. Bring to a boil and simmer about 20 minutes or until soft. Drain.
  4. Mash potatoes with egg yolks and pepper.
  5. Beat egg whites until stiff. Fold into potato mixture.
  6. Heat oil and fry until brown on one side; turn over and brown on other side.

Serve hot or cold with applesauce or sour cream.

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