Looking for a versatile dish that skillfully combines the comfort of traditional flavors with a delightful crunchy texture? If so, then look no further than this Crispy Potato Kugel.
Potato Kugel is a dish that's deeply rooted in Ashkenazi Jewish cuisine and culture. It's a harmonious blend of grated potatoes, finely chopped onions, eggs, and a touch of oil. This dish strikes the perfect balance between a comforting side dish and a satisfying main course, making it an ideal addition to your Shabbos table or any weekday meal.
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Why You'll Love Crispy Potato Kugel:
- Super Crispy: The combination of broiling and baking results in a crispy top that's simply irresistible.
- Comforting: The flavors of potatoes and onions come together to create a heartwarming, comforting dish.
- Simple Ingredients, Big Flavor: With just a handful of staple ingredients, you'll achieve a dish bursting with flavor.
- Versatility: Potato Kugel works equally well as a side dish for a grand feast or, alternatively, as a cozy weeknight meal.
- Timeless Tradition: You can carry on a cherished tradition by serving this classic dish
Ingredients:
Russet Potatoes, Onion, Eggs, Oil, Salt, Pepper
Ingredient Notes:
- Potatoes: Opt for medium-sized russet or Yukon gold potatoes to achieve the right texture and flavor balance.
- Eggs: Large eggs are the ideal choice; avoid using extra-large eggs.
- Avocado Oil: This oil's mild flavor and high smoke point make it perfect for this recipe.
How to make Crispy Potato Kugel Step-by Step:
1: To begin, peel the potatoes and then place them along with a peeled onion in a big bowl of water to prevent oxidation.
2: In a separate bowl, whisk together the eggs, oil, salt, and pepper.
3:Using a food processor (I use the Ninja) grate the potatoes and onions.
4: Drain any excess liquid from the grated mixture.
5: Combine the grated mixture with the egg mixture, ensuring even distribution.
6: Transfer the mixture to a baking dish and spread it evenly.
7: Broil on high for 30 minutes
8: Lastly, switch to bake at 350°F. Then, let it cook for 30-45 minutes until the top is crispy and golden.
Crispy Potato Kugel Tips and Tricks:
- Prevent discoloration by placing peeled potatoes in a bowl of water.
- If medium potatoes aren't available, use around 10 small potatoes to achieve the desired amount.
- Stick to large eggs for the best results in terms of flavor and texture.
- Ensure your baking dish is well-greased to avoid sticking and for easy serving.
Frequently Asked Questions
A: Potato kugel is a traditional Ashkenazi Jewish dish, similar to a casserole and is made from grated potatoes, onions, eggs, and oil, baked until crispy on top.
A: Medium russet potatoes or Yukon gold potatoes are recommended for their texture and flavor.
A: Yes, the basic Potato Kugel recipe is naturally gluten-free since it primarily consists of potatoes, onions, eggs, and oil.
A: Yes, you can substitute the avocado oil with another oil of your choice, such as olive oil or vegetable oil. Keep in mind that different oils may impart slightly different flavors, so choose one that complements the dish's overall taste.
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Crispy Potato Kugel
Equipment
- 1 Food Processor
Ingredients
- 8 Medium Russet Potatoes or Yukon gold
- 1 Medium Onion
- 4 Large Eggs
- ⅓ Cup Avocado Oil
- 1 tablespoon Salt
- 1 teaspoon Pepper
Instructions
- Peel the medium potatoes and the medium onion.
- Place the peeled potatoes and onion in cold water to prevent browning.
- In a bowl, whisk together large eggs, oil, salt, and pepper until well combined. Set aside.
- Using a food process, grate the potatoes and onions. Drain any excess liquid.
- Transfer drained mixture to the bowl with the egg mixture.
- Mix thoroughly together.
- Preheat broiler to high.
- Lightly grease a baking dish and spread mixture evenly in the baking dish.
- Broil on high for 30 minutes until it begins to crisp. (Scroll up to see what the kugel should look like before switching to bake)
- Switch to bake at 350°F (175°C) for 30-45 minutes or until the top is perfectly golden brown,
- Let it cool slightly before serving.
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