CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
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Zinia Khan
[email protected]This kugel is the perfect dessert for a Passover Seder. It's delicious and easy to make.
mykenzi mcvay
[email protected]I'm not Jewish, but I love kugel. This recipe is one of my favorites.
olakunle ojuolape
[email protected]This kugel is a Passover tradition in my family. We make it every year and it's always a hit.
Adaeze Amadi
[email protected]This kugel is a great way to use up leftover matzo meal. It's also a delicious and easy dessert.
Gina Hibbert
[email protected]I love that this kugel is made with matzo meal. It gives it a unique flavor and texture.
Mateusz Brzozowski
[email protected]This kugel was a bit too dry for my taste. I think I'll try adding some more oil or butter next time.
Best momonista
[email protected]I've never made kugel before, but this recipe made it easy. It turned out great and I will definitely be making it again.
Gonga Gorge
[email protected]This kugel is a classic for a reason. It's simple to make and always delicious.
Aiub Hasan2482
[email protected]I'm not a fan of kugel, but I have to admit that this recipe is pretty good. It's not too sweet and the texture is perfect.
MD Taher Miha
[email protected]I made this kugel for my family's Passover Seder and it was a huge success! Everyone loved it.
Online Worker Muhammad Zakariya
[email protected]This kugel was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Saki saki Awan
[email protected]I've tried several different kugel recipes, but this one is by far my favorite. It's the perfect combination of sweet and savory.
Jarah Max
[email protected]This kugel is so easy to make and it's always a hit! I love that I can use up leftover matzo meal in it.
Eury Baloyi
[email protected]I followed the recipe exactly, but my kugel turned out dry and crumbly. Not sure what went wrong.
Londeka Similo
[email protected]This kugel was delicious! The texture was perfect, and the flavor was amazing. I will definitely be making this again.
M Rafaqat
[email protected]I've made this kugel several times now, and it's always a crowd-pleaser. It's a great way to use up leftover matzo meal, and it's always a hit at potlucks. Highly recommend!
Caption Durrani
[email protected]This kugel was a hit at our Passover Seder! It was light and fluffy, with a perfect balance of sweetness and saltiness. I will definitely be making this again!