Friday, November 25, 2011

My Potato Kugel

5 large russet potatoes
1 large onion, grated
4 egg yolks, beaten
8 T cracker meal or matzoh meal
2 teaspoons baking powder
3 teaspoons salt
1/2 teaspoon black pepper
10 T melted butter, plus more, divided
4 egg whites, stiffly beaten
vegetable oil (safflower, canola, or other high-temp oil)

Preparing the kugel:
Preheat oven to 375 degrees F.

Peel the potatoes and place in a bowl of salted water to cover.

In a large bowl, grate the onion (on a box grater), mix in thoroughly the egg yolks, cracker meal and baking powder, salt, pepper, 4 tablespoons of the melted butter.

Grate potatoes (on box grater) into a separate bowl. Place grated potatoes on clean kitchen towel and squeeze out excess water until dry. Mix the potatoes into the onion mixture. Fold in stiffly whipped egg whites carefully, but thoroughly.

Over high heat, place 2 tablespoons of vegetable oil in a large (12-inch), heavy cast iron pan, along with 2 tablespoons of the melted butter. When hot, press potato mixture into the pan into a level layer. Lower flame to medium and fry until edges around the top start to brown and bubble.

Brush 4 tablespoons of melted butter over the top of the kugel and place pan in center of oven. Bake for about 1 hour, or until top is browned and center is set.

Let rest for a few minutes before cutting into slices.

Serves 12 to 18


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