Favorite Potato Kugel
Servings: 20 servings
The old, original recipe did not include carrots.
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Ingredients
- 12 med white potatoes with skin, grated and well drained
- 2 lg onions, peeled
- 2 lg carrots, brushed and grated
- 1/4 cup matzoh meal
- 1 Tbsp salt
- 1/2 tsp white pepper
- 4 eggs, beaten
- 1/4 cup oil
Instructions
- Preheat oven to 375° F.
- Grate potatoes and vegetables in food processor. Pour into a bowl.
- 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.
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.
PHOTO ATTRIBUTION: Potato Kugel by Karen is licensed under CC BY-ND 2.0.
RECIPE ATTRIBUTION: From “The Kugel Story…Not Just Noodle Pudding” by Nina Yellin.