Favorite Potato Kugel

Favorite Potato Kugel
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I am posting this recipe for Gertrude, who is 102! This recipe is similar to one she used to make when she was younger. Her old recipe did not include carrots.

SUBMITTED BY: Gertrude
SERVINGS PREP TIME
20 servings
COOK TIME

Why I LOVE THIS RECIPE: It is extremely versatile and less greasy than latkes. When some residents of Handmaker made it, some people used more or less onion, more or less salt, etc… Some added carrots, as this recipe calls for, and some did not. As they say in Yiddush: "A bisl fun dem a bisl fun az": "a little bit of this and a little bit of that"!

ATTRIBUTION: From “The kugel Story…not just noodle pudding” by Nina Yellin.

Ingredients:
  • 12 medium white potatoes with skin, grated and well drained
  • 2 large onions, peeled
  • 2 large carrots, brushed and grated
  • 1/4 cup matzah meal
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 4 eggs, beaten
  • 1/4 cup oil

Directions:
  • Preheat oven to 375 degrees.
  • Grate potatoes and vegetables in food processor.
  • Add remaining ingredients and mix thoroughly.
  • Pour into oiled 9" x 13" baking pan.
  • Bake one hour or until the top is browned and crisp at edges.

RECIPE NOTES:

*If you want to have the same "feeling" as eating the fried latkes but don't want the fat, pour the batter into individual muffin tins sprayed with a non-stick baking spray and bake 30 minutes at 350 degrees until firm.  Serve with applesauce and, if for a dairy meal, sour cream.  Also good served with sugar to sprinkle on top instead of applesauce or sour cream.

To prevent potatoes from turning dark, place the pared potatoes in a bowl of water with some lemon juice added.

For lighter kugel, separate the eggs.  Add beaten yolks and 2 teaspoons of baking powder.  Fold stiffly beaten whites into the potato mixture.

Feel free to do as many of our moms and grandmas did--cook by look, feel and taste.

You can also make potato pancakes with this batter.

Do not freeze.

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