Potato Kugel
5 to 6 potatoes (baking potatoes)
1 large onion
¼ cup Oil
Salt and pepper
Water (for potatoes to soak in)
5 Eggs
1 Zucchini or carrot (peeled)
Peel and grate potatoes into a bowl of ice water. Allow potatoes to sit in ice water for 10 to 20 minutes. This will keep the potatoes from turning the awful gray color.
After the potatoes have soaked, drain the potatoes (with your fingers) leaving the water in the bowl. Allow the water to settle. At the bottom of the bowl is the potato starch. Slowly, pour off the water and add the starch and grated onion and if desired (for taste and color) the zucchini and carrot.
Add a little salt and pepper and the beaten eggs to the potato mixture. Pour oil into two 8 by 8 or one 9 by 13 inch pan and heat in oven for about 10 minutes. Then take the pans out, carefully and pour about half the oil into the potato mixture, and bake for about 45 to 60 minutes, until brown and crispy, on top. Servings are about 2 inches square and reheat well.
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