Potato Kugel Recipe

 Potato Kugel

Potato Kugel is a classic Jewish dish, often served during holidays like Hanukkah or Passover. It's a savory, crispy, and comforting casserole made with grated potatoes, onions, eggs, and a simple seasoning mix. Here’s how to make this traditional dish:

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Ingredients:

• 4 medium potatoes, peeled and grated (about 4 cups)
• 1 medium onion, finely chopped or grated
• 3 large eggs
• 1/4 cup vegetable oil (plus extra for greasing the pan)
• 1/4 cup all-purpose flour (or matzo meal for Passover)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional, for a little extra flavor)
• 1/2 teaspoon baking powder (for fluffiness)

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Instructions:

1. Prepare the Potatoes:

• Peel and grate the potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess liquid. This is important for achieving the right texture.
• Place the grated potatoes in a large bowl.

2. Prepare the Kugel Mixture:

• Add the chopped or grated onion to the bowl with the potatoes.
• In a separate bowl, whisk the eggs, vegetable oil, flour (or matzo meal), salt, pepper, garlic powder (optional), and paprika (optional) until well combined.
• Pour the egg mixture into the bowl with the potatoes and onions. Add the baking powder and mix everything together thoroughly.

3. Preheat the Oven:

• Preheat your oven to 375°F (190°C).
• Grease a 9x13-inch baking dish with a bit of vegetable oil or non-stick cooking spray.

4. Bake the Kugel:

• Pour the potato mixture into the prepared baking dish, spreading it out evenly.
• Bake for 1 hour, or until the top is golden brown and crispy, and the inside is fully cooked. You can check for doneness by inserting a knife or toothpick; it should come out clean.

5. Serve:

• Let the kugel cool for a few minutes before slicing and serving.
• Serve as a side dish with roasted meats, brisket, or any holiday meal.

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Tips:

• Crispier Texture: For a crunchier crust, drizzle a little extra oil over the top of the kugel before baking.
• Flavor Variations: You can add grated carrots or zucchini to the mixture for extra flavor and color.
• Matzo Meal: If you’re making kugel for Passover, use matzo meal instead of flour. You can also use potato starch for a gluten-free version.
• Make-Ahead: You can prepare the kugel in advance and refrigerate it overnight. Just bake it the next day, adding a few extra minutes to the baking time.

This Potato Kugel is a perfect side dish that’s crisp on the outside and tender on the inside. It’s easy to make and always a crowd-pleaser! Enjoy!