“Traditional Potato Kugel Recipe: A Crispy, Comforting Jewish Delight”

“Traditional Potato Kugel Recipe: A Crispy, Comforting Jewish Delight”

Ingredients:

• 5 large potatoes, peeled
• 1 large onion
• 3 eggs
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour or matzo meal (for Passover)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Butter or additional oil for greasing the pan

Instructions:

Preparing the Ingredients:

1. Preheat the Oven: Set your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with butter or oil.
2. Grate the Potatoes and Onion: Using a food processor or box grater, grate the potatoes and onion. Transfer to a large bowl and press with a towel to remove excess moisture.

Making the Batter:

3. Combine All Ingredients: In the same bowl, add the eggs, vegetable oil, flour (or matzo meal), salt, and pepper. Mix everything thoroughly until well combined.

Baking the Kugel:

4. Transfer to Baking Dish: Pour the potato mixture into the prepared baking dish, spreading it evenly.
5. Bake the Kugel: Place in the preheated oven and bake for about 60-70 minutes, or until the top is golden brown and crispy.

Serving:

6. Cool and Serve: Let the kugel cool slightly before cutting into squares. It can be served hot or at room temperature.

Tips:

• Squeezing Dry: Ensure to squeeze as much liquid as possible out of the grated potatoes and onions to prevent the kugel from becoming soggy.
• Crispy Top: For an extra crispy top, you can drizzle a little more oil over the top before baking.
• Variations: Some like to add grated carrots or zucchini for a different flavor profile and added nutrition.

This potato kugel recipe brings a touch of traditional comfort to any meal, particularly during holidays like Passover and Hanukkah, but is simple enough to be enjoyed throughout the year as a robust side dish.