Best Fluffy Potato Kugel Recipes

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FLUFFY POTATO KUGEL RECIPE - (4/5)



Fluffy Potato Kugel Recipe - (4/5) image

Provided by MOH

Number Of Ingredients 6

9 potatoes
9 eggs
1 large onion
3/4 cup oil
1 cup seltzer
salt and black pepper

Steps:

  • 1. Grate potatoes with kugel blade. 2. Pour into a 9 by 13 inch pan. 3. Broil for 20 minutes uncovered. 4. Bake on 425 for 1 hour uncovered.

POTATO KUGEL (SUPER FLUFFY)



POTATO KUGEL (SUPER FLUFFY) image

Categories     Potato     Side     Bake     Passover     Vegetarian     Rosh Hashanah/Yom Kippur

Yield 12 People

Number Of Ingredients 7

3 pounds Russet (baking) potatoes
12 eggs
2 medium onions (12 ounces), peeled and cut into chunks
2/3 cup matzoh meal
1 tablespoon salt
3/4 to 1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil (for a parve pudding) or schmaltz

Steps:

  • Preheat the oven to 350 °F. Peel the potatoes and chunk them up, getting them ready for the food processor. Keep in a bowl of cold water until ready to process, but don't leave them there longer than a few hours. In a very large bowl, beat together the eggs, until well mixed. In the bowl of a food processor fitted with the metal blade, pulse the onion until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir them in. Stir in the matzoh meal. Drain the potatoes. In the same processor bowl (no need to clean), in three batches, process the potatoes until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller. As each batch of potatoes is processed, immediately scrape it into a strainer placed over a bowl. With a rubber spatula or the back of a spoon, press out the moisture. Immediately, stir the potatoes into the onion and egg mixture. Discard the liquid and potato starch that will settle in the bowl. Season the batter with salt and pepper. Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Turn the pan to coat the bottom and half way up the sides with the oil or schmaltz. Place the empty pan in the preheated oven for 5 minutes. Remove the oiled pan from the oven and pour the potato batter into the pan. The oil will come up the sides of the pan, especially in the corners. Press the batter down near the corners to lightly to fill them with potato batter. It's a good thing when the oil comes over the top of the batter. It adds crispness. Drizzle the remaining tablespoon of oil or melted schmaltz on the surface of the batter. Bake for 1 hour and 15 minutes, until lightly browned. Let rest for at least 15 minutes before cutting and serving, preferably somewhat longer. Serve hot or warm, freshly baked or reheated in a 350°F oven, uncovered. May be made 4 days ahead, or frozen and defrosted before reheating.

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