Classic Kugel (Passover)

Recipe by Oolala
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Peel potatoes and grate them into ice water.
  • If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
  • Peel and grate the onion and set aside.
  • Break the eggs separately and inspect for blood spots, discarding any spotted ones.
  • Separate the yolks and whites and set aside.
  • Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
  • Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
  • Add the grated onion to the bowl.
  • Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
  • Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
  • Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
  • Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
  • Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
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