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Hours of Operation for the Deli:
- Monday–Saturday
- 8:00am to 6:30pm
- Sunday
- 8:00am to 5:00pm
We will be closed on Thanksgiving Day
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DELIVERY AVAILABLE AT AN ADDITIONAL CHARGE
There is a $50.00 minimum purchase for deliveries
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Phone: 410-563-2666
Fax: 410-563-0222
1019 E. Lombard Street
Baltimore, Maryland 21202 |
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Elaine's Bio |
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Elaine has been with Attman’s for over 3 years now, after spending the last three years as one of the primary chef's responsible for new recipe development, menu planning and event design for a Howard County caterer. Prior to that, Elaine spent three years as one of the chefs in the prepared foods department at Graul's Market in Mays Chapel, where she performed a variety of functions, including managing and decorating the prepared food case, prepping and preparing numerous food items, menu plannning, as well as providing superior customer service on a daily basis. We are so pleased to have Elaine's culinary skills and creative talents to enhance Attman's already superior, delicious food and take it to a new level.
Elaine has enjoyed every minute of working with our own dedicated and loyal following, as well as creating exceptional events for all of you who have yet to try the Attman's experience. Feel free to call or email Elaine to discuss your upcoming events and catering needs.
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elaine@attmansdeli.com
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Cell:410-596-2011
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Recipe of the Month
Potato Latkes
Ingredients:
- 6 large white potatoes
- 1 large onion
- 2 eggs, or ½ cup egg substitute
- 2 egg whites
- ⅓ cup flour or matzo meal
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- peanut oil for frying
Directions:
- Peel potatoes and onion. Cut up and place in a food processor. (If not using immediately, place in cold water)
- Process with steel blade with on-off pulsing motion. Do not allow mixture to become too thin. Put in a large strainer and press out liquid. Then pour some cold water over the potatoes and press out liquid once more. Transfer to a large mixing bowl. Beat eggs and egg whites until thick. Add potato mixture. Add flour, baking powder, and seasonings. Blend well
- Heat oil in a frying pan. When ready, drop batter from a large metal cooking spoon. This will give you and oval shape. Fry over moderate to high heat until brown, turning to brown other side. Remove from frying pan and drain excess oil on paper towels.
- Serve with sour cream or applesauce
- These may be made in advance and frozen. To freeze, place singly on a baking sheet, freeze, and then place in a plastic bag. To reheat, defrost. Place on baking sheet or stand pancakes up in a loaf pan and bake in preheated 450°F oven until crisp.
Yields 18 latkes.
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