Kugel Just Like Bubby Used to Make

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Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

1 hour

You might say there's nothing quite as good as a warm, slowly-baked, fresh out of the oven potato kugel. Well, this hand-grated, pan-fried potato kugel will make you forget all about that. And trust us, for best results, eat it right out of the pan…

Author:

Yussi Weisz @snapskosher

Ingredients

Kugel

9 medium potatoes, peeled
6 eggs, beaten
1 cup Gefen Cottonseed Oil, divided
1/2 an onion
1 and 1/2 tablespoons Gefen Table Salt
1/2 tablespoon black pepper

Directions

Preheat 1/2 cup oil in a frying pan.
Grate potatoes and onions on the finest grater side to leave no pieces.
Combine eggs, remaining oil, salt, and pepper with potato and onion mixture in a large bowl. Mix well for two minutes, working quickly to avoid potatoes browning.
When oil is nice and hot, add mixture to pot with a high flame for three minutes, then lower flame. Depending on the size of your pan, you might have some batter leftover.
Cover frying pan and let cook on low flame for approximately 35 minutes. By then, edges should be dark brown and crispy.
Flip kugel directly into a second frying pan and let cook uncovered on high flame for three minutes, then lower flame.
Cook on low flame for additional 15–20 minutes.

Recipe Note

Variation:

This mixture can also be baked in a small pan at 450 degrees Fahrenheit until golden brown for approximately 45 minutes.

This recipe provided wth permission from Kosher.com.