t’s a knish war and you get to choose the winner yourself! Is your favorite baked or fried? Try them both, how can you loose?

Fried and Baked Potato Knishes


  • 4 medium potatoes aprox. 1 1/2 lbs
  • 1/4 cup oil
  • 2 medium onions
  • 2 eggs beaten
  • 3 teaspoons salt
  • 1 1/2 teaspoons pepper
  • CRUST for Molly's Knishes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold margarine
  • 1/2 cup + apple juice
  • 1 egg beaten
  • CRUST for Mrs.Tisch's Famous Fried Knishes
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons turmeric optional
  • 2 eggs
  • 1/2 cup tap water
  • 2 tablespoons oil
  • 1 tablespoon white vinegar


  • FILLING Instructions
  • Boil unpeeled potatoes in salty water until they are soft.
  • While potatoes are boiling, heat oil in a pan and saute onions until soft and light golden.
  • Peel boiled potatoes under cool water.
  • Cube and mash potatoes with onions while warm, than add beaten eggs and season. Set aside.
  • Sift flour, salt, and baking powder. Cut in margarine into the mixture until it forms coarse crumbs.
  • Add 1/2 cup of apple juice. If needed, add one extra tablespoon of juice at a time until the dough forms into a ball.
  • Count to sixty as you kneed the dough and work in all the flour.
  • Cover and refrigerate for half an hour.
  • Place a rack on ha high shelf in the oven. Preheat the oven to 350 degrees.
  • Grease baking sheet.
  • Take half the dough out of the refrigerator. Roll it out on a well-floured surface. You may need to add a little flour if the dough is very sticky. Cut into 4" circles. Pu a tablespoon of filling into each circle and lift dough around the filling, leave some of the filling in the center exposed.
  • Brush the top and sides of each knish with egg for glaze.
  • Place on baking sheet.
  • Repeat until all dough as been used.
  • Bake for 20-35 minutes.
  • Let cool. Serve with mustard. Enjoy!
  • Combine the flour, salt, and turmeric. Make a well and add eggs, water, oil, and vinegar. Knead for a minute or two. Cover and refrigerate for an hour.
  • Break dough in half. the dough will be sticky. Dust rolling pin with flour and roll dough vet thin on a well-floured surface. Add a little more flour to the top of the dough if needed.
  • Cut into 3" by 6" rectangles. Spread a tablespoon of potato filling on one half of the rectangle. Fold the other half of the dough over the filling and use a fork to crimp the sides of the knish. Repeat until all dough has beeb used.
  • Heat one tablespoon of oil in a deep skilled. Carefully place one or two knishes in the oil. Use a spatula to slide them into the oil. The knishes should not touch each other. Fry about one minute on each side or longer if you like the m crispy.
  • Place on paper towels to dream.
  • Let cool.
  • Serve with mustard. Enjoy!