Best 4 Kartoffel Kugel Ashkenazic Potato Pudding Recipes
Kartoffel kugel has become a staple side dish in many Ashkenazi Jewish households. It is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. The main ingredient in kartoffel kugel is, of course, potatoes, and there are many different ways to prepare it. Some recipes call for grated potatoes, while others use mashed potatoes. Some recipes also include ingredients like onions, eggs, and matzo meal. No matter which recipe you choose, you are sure to enjoy this classic dish.
Here are our top 4 tried and tested recipes!
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR
Potato Kugels are traditional Eastern European Jewish Fare. The directions here need to be followed in the exact order or you will risk the kugel coming out purple/brown . This kugel ( and many others) come out on the plain side because it doesnt have alot of spices. .Its best to you need to season the kugel before serving. This recipe is adapted to my cuisinart food processor. The grating on the processor is not like hand grated, in texture. So I pulse the whole thing at the end to make the kugel more uniform and "hand grated" in texture.
Provided by petlover
Categories Potato
Time 1h20m
Yield 1 kugel, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
- 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
- 4. Mix beaten eggs with oil, salt and pepper ( mix well).
- 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
- 6. Grate onion and put into egg/oil/carrot mix.
- 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
- 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
- 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
- 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.
POTATO MATZO KUGEL
Hearty, flavorful, and tasty - what more could you ask for in a kugel? A kugel is a pudding made of starch smoothed out with fat and seasoned with spices. I first started making this for Passover, but now I make it on a regular basis. Lately, I've been blackmailed by friends to make it - "we're only coming over if you have your kugel". Ay. With a prep time of 20minutes, I shouldn't complain. Enjoy!
Provided by AniSarit
Categories Potato
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Grease the inside of a 2 quart baking dish.
- Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much.
- Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl.
- In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom.
- Discard the liquid being very careful not to discard the starch underneath.
- Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it.
- Stir very well.
- Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.
Nutrition Facts : Calories 276.6, Fat 14.7, SaturatedFat 1.6, Cholesterol 94, Sodium 41.5, Carbohydrate 30.6, Fiber 2.9, Sugar 2, Protein 6.2
CRISPY POTATO KUGEL
At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
- Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
- Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
- Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
- Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
- Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Tips:
- Use a variety of potatoes for a more complex flavor. A combination of russet, Yukon Gold, and red potatoes works well.
- Soak the potatoes in cold water for at least 30 minutes before grating. This will help to remove the starch and make the potatoes less likely to brown.
- Grate the potatoes on the large holes of a box grater. This will create a coarse texture that will hold its shape when cooked.
- Add plenty of onions to the potato mixture. The onions will add flavor and moisture to the pudding.
- Season the potato mixture generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Fry the potato pancakes in a large skillet over medium heat. Do not overcrowd the pan, or the pancakes will not cook evenly.
- Serve the potato pancakes immediately with your favorite toppings, such as sour cream, applesauce, or ketchup.
Conclusion:
Kartoffel kugel is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover mashed potatoes, and it is also a popular dish to serve at Jewish holidays. With its simple ingredients and easy-to-follow instructions, kartoffel kugel is a dish that anyone can make. So next time you are looking for a hearty and satisfying meal, give kartoffel kugel a try. You won't be disappointed!
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