Best Kartoffel Kugel Ashkenazic Potato Pudding Recipes

Kartoffel Kugel (Ashkenazic Potato Pudding) image

Provided by Gil Marks

Yield 6-8 servings

Number Of Ingredients 8

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

Kartoffel Kugel (Ashkenazic Potato Pudding) image

Provided by @MakeItYours

Number Of Ingredients 8

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

Preparation Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven. Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes. Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix. Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter. Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature. From THE WORLD OF JEWISH COOKING by Gil Marks. Copyright © 1996 by Gil Marks. Reprinted by permission of Simon & Schuster, Inc. Buy the full book from Amazon.