Crispy Passover Potato Kugel
Indulge in this traditional and gluten-free Crispy Passover Potato Kugel, a delightful potato pudding that celebrates the essence of Jewish cuisine. Recipe inspired by 'Passover by Design' by Susie Fishbein, this dish boasts a golden, crispy exterior with a tender, flavorful interior. Perfect for family gatherings and holiday feasts, each serving offers the comforting taste of home, making it a cherished addition to your Passover table. Easy to prepare with simple ingredients, this potato kugel will leave your guests asking for seconds.
12
Servings
146
Calories
7
Ingredients
Ingredients
vegetable oil
1/2 cup (for greasing the baking pan)
medium potatoes
8 (peeled and cut into chunks)
medium onions
2 (quartered and finely chopped)
fine sea salt
1 tablespoon (for seasoning)
fresh ground black pepper
1 teaspoon (for seasoning)
sugar
2 1/2 tablespoons (for sweetness)
large eggs
5 (beaten with a whisk)
Instructions
1
Preheat your oven to 425°F (220°C) to achieve the ultimate crispiness.
2
Pour the vegetable oil into a large 9x13-inch rectangular baking pan and set it aside to warm up in the oven.
3
Fill a large bowl with cold water and ice cubes to keep the potatoes from browning. Peel the potatoes and immediately place them in the cold water.
4
Using a food processor fitted with a metal blade, finely chop the quartered onions. Once chopped, transfer them to a large mixing bowl.
5
Cut the peeled potatoes into chunks and process them in the food processor until they are almost smooth. Combine the processed potatoes with the chopped onions in the mixing bowl.
6
Add the fine sea salt, freshly ground black pepper, and sugar to the potato-onion mixture. Then, incorporate the beaten eggs and stir the mixture until everything is thoroughly combined.
7
Carefully place the baking pan with the warming oil into the preheated oven. Once the oil is hot and sizzling, remove the pan from the oven and spoon a small amount of the hot oil into the potato mixture to help create a fluffy texture.
8
Mix the potato mixture well to ensure the hot oil is evenly distributed, then pour the entire mixture into the oiled pan.
9
Bake uncovered in the oven for 1 hour, or until the kugel is golden brown and crispy on top. Allow it to cool slightly before slicing and serving.
Nutrition Information
10g
Fat
12.5g
Carbs
2g
Protein
1.25g
Fiber
0.83g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Passover Potato Kugel?
It is a traditional Jewish potato pudding that is gluten-free and features a golden, crispy exterior with a tender interior.
Is this recipe gluten-free?
Yes, this potato kugel recipe is naturally gluten-free and suitable for Passover.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius) to achieve the ultimate crispiness.
What size baking pan is needed?
You should use a large 9x13-inch rectangular baking pan for this recipe.
Why should I put the potatoes in ice water?
Keeping peeled potatoes in cold water with ice cubes prevents them from browning while you prepare the rest of the ingredients.
How should the onions be prepared?
The onions should be quartered and then finely chopped using a food processor fitted with a metal blade.
How many potatoes are required?
The recipe calls for 8 medium potatoes, peeled and cut into chunks.
Do I need a food processor for this kugel?
Yes, a food processor is used to finely chop the onions and process the potatoes until they are almost smooth.
What seasoning is used in this potato kugel?
The seasoning consists of 1 tablespoon of fine sea salt, 1 teaspoon of freshly ground black pepper, and 2.5 tablespoons of sugar.
Why is sugar added to the potato kugel?
Sugar is added to provide a subtle sweetness that balances the savory potato and onion flavors.
How many eggs are in this recipe?
The recipe requires 5 large eggs that have been beaten with a whisk.
Why do you warm the vegetable oil in the oven?
Warming the oil in the baking pan before adding the mixture helps create a crispy crust and ensures the kugel begins cooking immediately.
What is the trick to making the kugel texture fluffy?
Spoon a small amount of the hot, sizzling oil from the pan into the potato mixture before pouring it all into the pan to help create a fluffy texture.
How long does the kugel need to bake?
The kugel should be baked for 1 hour or until it is golden brown and crispy on top.
Should the kugel be covered while baking?
No, the kugel should be baked uncovered to ensure the top becomes golden and crispy.
Who inspired this recipe?
This recipe was inspired by 'Passover by Design' by Susie Fishbein.
What are the calories per serving?
Each serving of this potato kugel contains approximately 146 calories.
How much fat is in one serving?
There are 10 grams of fat per serving.
What is the carbohydrate content?
Each serving contains approximately 12.5 grams of carbohydrates.
Is this dish suitable for Passover?
Yes, it is specifically designed for Passover and is a staple of Jewish holiday cuisine.
What texture should the processed potatoes have?
The potatoes should be processed until they are almost smooth for the best consistency.
How much protein is in each serving?
There are 2 grams of protein per serving.
What type of oil is best for this recipe?
The recipe recommends using 1/2 cup of vegetable oil.
How much fiber is in a serving?
Each serving provides 1.25 grams of fiber.
What type of salt should I use?
The recipe specifies 1 tablespoon of fine sea salt for seasoning.
Is this kugel savory or sweet?
It is primarily a savory side dish, though it contains a small amount of sugar for flavor balance.
What should I do before slicing and serving the kugel?
You should allow the kugel to cool slightly before slicing to help it hold its shape.
Can this kugel be served at family gatherings?
Yes, it is described as perfect for family gatherings and holiday feasts.
What should the final appearance of the kugel be?
The finished kugel should have a golden brown, crispy top and a tender interior.