Potato Kugel. This Passover Potato Kugel is everything a kugel should be… crispy on the outside while soft, fluffy and tender inside. It's like one enormous latke, an irresistible addition to any Seder table. Potatoes and onions are grated and baked together in this crispy side dish.
Potato kugel, the way I make it at least, is fuss-free: no wringing, all the work done in a machine and mixed in one big bowls (usually with my fingers) then piled in a sizzling hot cast-iron skillet (I mean. Basically, potato kugel is potatoes, onions, and eggs at their very best. Use Russet or Idaho potatoes: I strongly prefer Russet or Idaho potatoes for kugel. You can have Potato Kugel using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Potato Kugel
- It’s 8 of medium potatoes.
- Prepare 2 of onions.
- Prepare 6 of eggs.
- You need 1/2 cup of olive oil.
- It’s 4 tbsp of flour.
- You need 1 tbsp of salt.
- It’s 1 tsp of ground black pepper.
A kosher-for-Passover potato casserole that is also a Shabbat and holiday favorite! My grandmother made the most incredible potato kugel. Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the ed.
Potato Kugel step by step
- Grate coarsely potato and onion, let stand 5 mins. Then squeeze out excess liquid..
- Whisk together egg, flour, oil, salt and pepper.
- Mix together potato and egg mixture by hand.
- Pour into greased 9×13 dish and bake uncovered at 400°F for 1 hour until golden brown on top and knife comes out clean from the middle.
- Squeeze excess liquid out of the potato and onion before mixing with egg mixture.
In this recipe for potato kugel (which he said he's planning to make for this year's Passover Seder) Note from Arthur Schwartz: All the old recipes for potato kugel come out sort of heavy and gluey. Transfer onion and potatoes to another bowl. Turn oven to broil and broil kugel until top is. Potato kugel, sometimes called potato pudding, is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. The best potato kugels are tender on the inside, crispy on the.