NEW YORK
At Bagel Plaza in Merrick, Long Island they've been making bagels for 45 years, and the recipe for the bagels is even older.
Sam Asatur bought Bagel Plaza 15 years ago. They now make 35 kinds of baked goods, challas, twists, sticks, muffins, flat bagels and even soy bagels.
The blueberry and everything bagels have the ingredients right in the dough.
There are 12 flavors of cream cheese, homemade knishes, blintzes and latkes as well. The latke recipe was Sam's grandmother's.
Recipe
Ingredients:
6 large russet (baking) potatoes
juice of 1 fresh lemon juice
1 large onion
1 lb all-purpose flour
5 eggs, lightly beaten
Directions:
1-2 cup vegetable oil (depending on skillet size, you don't want the latkes submerged in oil as they fry, the oil should go halfway up the latke)
Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater.
Add lemon juice and toss to coat.
Grate onion into same bowl. Mix in flour and eggs.
Transfer to a strainer, allowing as much liquid as possible to drain through.
Add salt and pepper to taste.
Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Spoon latke mix (in any amount, a bigger spoonful for a larger latke) into skillet. Place each latke about ¼ inch for the next one.
Fry latkes undersides are deep golden, 2 to 4 minutes. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. Transfer to paper towels to drain briefly.
Serve with applesauce or sourcream. For a more gourmet version top each latke with sour cream and lox or sour cream and salmon roe.
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