Try this No Fail Potato Kugel recipe, or contribute your own.
- Carbohydrate 53.36884 g
- Cholesterol 423 mg
- Fat 10.21668 g
- Fiber 6.68140014600754 g
- Protein 18.66404 g
- Saturated Fat 3.180372 g
- Serving Size 1 1 Serving (406g)
- Sodium 173.6552 mg
- Sugar 46.6874398539925 g
- Trans Fat 1.726168 g
- Calories 375 calories
Step-by-step
- Grate potatoes.
- Put onion, eggs, salt (1 tsp. approx.) and pepper (same) into blender and blend well.
- Add to potatoes.
- While you are doing that place oil in Pyrex and Heat it in a 375 degree oven.
- When oil is hot pour into bowl of potato mixture.
- Mix and immediately pour entire mixture back into Pyrex dish.
- Bake at 375 till top is dark golden color.
- Most of my friends like to add more salt.
- I dont like cooking with salt so I tell them to add it when they eat the kugel.
- When I make this Kugel on Friday for Shabbat I usually make an extra small one (8x8 Pyrex) (1/2 rec.) because my family usually eats it as soon as it comes out of the oven.
- For some reason heating up the oil and using a Pyrex dish makes it taste better.
- Enjoy and have a happy and kosher Passover.
Unlike a latke, which fries on the stovetop in shallow oil to produce individual crisp edges, a potato kugel bakes as a unified mass while still achieving deep exterior browning. Achieving that contrast requires thermal shock, which happens when room-temperature batter hits oil preheated to 375 degrees Fahrenheit in a glass baking dish. Grated starch releases moisture rapidly, so working efficiently prevents enzymatic discoloration before the eggs and onions bind the mixture together.
Preventing Common Failures
The single greatest hazard in kugel production is the accumulation of starchy liquid at the bottom of the mixing bowl, which steams the center rather than roasting it. Squeezing grated tubers in a clean linen dish towel removes excess water before incorporation. Furthermore, pouring piping hot oil directly from the preheating Pyrex into the batter tempers the eggs gently while coating every strand of starch with fat, ensuring the 9x13 inch pan releases cleanly without sticking. Baking proceeds uncovered at 375 degrees Fahrenheit until the top darkens to a deep amber hue, typically requiring roughly 45 minutes total depending on oven calibration.
- If the center remains dense and wet, extend the bake time by ten-minute increments until the internal temperature reaches 205 degrees Fahrenheit.
- Store baked portions covered in the refrigerator for up to three days, reviving crispness in a 400-degree oven rather than a microwave.
