POTATO KUGEL CUPS
As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.
Provided by Jamie Geller
Categories Starches, Side Dish, Kugel Recipes
Time 1h15m
Yield 4 to 6
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan. 2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning. 3. Place the pan of cups in 425°F oven to heat up the evoo (be very careful with glass, extreme temperature changes can cause it to shatter) . 4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside. 5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat. 6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips. 7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly. 8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups. 9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Tips: To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness. Find More Jewish Food Recipes Here Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
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 PUFFS
Create classic potato pancakes with traditional ingredients and preparation.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
- In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
- In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
- Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
- Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g
POTATO KUGEL
Steps:
- Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATO KUGEL
Even if your family's not familiar with the word kugel, they'll catch on immediately when they see this tasty potato bake on the table!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Heat 1 Tbsp. of the oil in medium skillet on medium high-heat. Add onion; cook and stir until crisp-tender. Set aside.
- Add potatoes, in batches, to food processor container; cover. Pulse to finely chop. Place in colander; drain 10 min.
- Beat eggs lightly in large bowl with wire whisk. Add potatoes, matzo meal, onion, salt and pepper; mix well. Spoon into greased 13x9-inch baking dish. Brush top with remaining 1 Tbsp. oil.
- Bake 1 hour or until top is browned and edges are crisp. Cool 10 min. before cutting into 12 squares to serve.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
LACY POTATO KUGEL
I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!
Provided by Kishka
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees.
- Saute diced onion until nicely caramelized and golden.
- While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
- Squeeze out liquid and place in a large mixing bowl.
- Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
- Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
- Sprinkle starch on top.
- Pour boiling water over starch and stir thoroughly.
- Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
- Carefully pour mixture into pan and bake for 20 minutes.
- After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Nutrition Facts : Calories 278, Fat 12, SaturatedFat 1.9, Cholesterol 62, Sodium 425.7, Carbohydrate 37.5, Fiber 4.7, Sugar 2.7, Protein 6.3
KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Provided by Gil Marks
Categories Passover Kosher Kosher for Passover Potato Casserole/Gratin Onion Side
Yield 6-8 servings
Number Of Ingredients 8
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.
MOM'S POTATO PUFFS
My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.
Provided by PATTI PEARSON
Categories Side Dish Potato Side Dish Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
- Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 12.8 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 297.1 mg, Sugar 0.3 g
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.
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