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Pampushki (or pampushkes in Yiddish) are fried stuffed potato balls filled with cheese and chive. It’s like taking potato latkes to the next level.
Originally, the recipe asks for the much common in Ukraine and Russia farmer’s cheese filling, not feta, so feel free to use either.
Ukrainian pampushki
Course: AppetizersCuisine: Ukranian, Ashkenazi, JewishDifficulty: MediumYields
15
pampushkiPrep time
30
minutesINGREDIENTS
1 lb. russet potato
1 cup mashed potatoes (preferably russet)
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 oz. feta
3 tablespoons chopped chive
1 egg, lightly beaten
¾ cup breadcrumbs
Corn oil, olive oil or peanut oil for frying
Sour cream, for serving
DIRECTIONS
- Using a coarse grater, grate potatoes and transfer to a medium bowl. Add mashed potato, salt and pepper and mix.
- In a separate small bowl, mix feta and chive. In another small bowl, mix beaten egg with a tablespoon water, and put the breadcrumbs in another bowl. Line a tray with parchment paper. Line a second tray with paper towels.
- Use your hands to form a 1½ inch ball of the potato mix. With your index finger or thumb, create a small well in the ball and fill in with feta, then seal back the ball. Roll it in your hands for a nice round shape, Dip in the egg wash, then in the breadcrumbs, and put on the tray. Repeat with the rest of the mashed potato mix.
- Fill a frying pan with about 1” of oil and heat on medium heat until it reaches 325 degrees (cover the pan to expedite the process of heating. It will take about 10-12 minutes). If you don’t have a food thermometer, test the heat with a small piece of mashed potato mix, the oil should just simmer gently around it.
- Fry half the pampushki on low simmer for 8-10 minutes, until fully cooked and golden-brown in color. If pampushki brown too quickly, reduce the heat. Transfer fried pampushki to paper towel lined tray and repeat with the rest. Serve immediately with a dollop of sour cream.