Every time I think of making potato kugel, my mind goes through the following: I love it, Do we need it? If its there, I'm going to eat it. If it's not, everyone's going to miss it. I convince myself that I use less oil in the kugel that I use in roast potatoes. Then I start craving it, needing it and, before I know it, the grater's in my hand and the kugel's in the oven!
- 6 large potatoes, peeled
- 2 large onions, peeled
- 4 eggs, beaten
- 4 Tbsp cake/potato flour (or matzah meal)
- 2 tsp salt and 1/2 tsp pepper
- 1 Tbsp chicken stock powder
- 2 tsp baking powder
- 1/4 cup oil or melted schmaltz
1. Preheat the oven to 375 Deg. F.
2. Grate the peeled potatoes and onions either by hand or in a food processor. Alternate between grating the two, as the onions help prevent
the potatoes from going brown.
3. Mix well and pour into a sieve, pressing down on the potato and onions to get rid of any excess liquid.
4. In a large bowl, combine the potatoes and onions with the eggs and mix well.
5. Add a tablespoon at a time of the flour or matzo meal and stir thoroughly.
6. Add the salt, pepper, chicken stock powder and baking powder and mix well.
7. Pour the batter into a lightly oiled roasting pan, drizzle the oil or schmaltz over the top and bake, uncovered, for about 45 minutes to 1 hour or
until golden brown. You can reduce the heat and allow it remain in the oven until ready to serve. There's nothing like a fresh, crispy kugel.