Passover Potato Kugel
Created by ChanaBen-Ezra on July 16, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 40-60m
- Recipe #13130
Ingredients
- 4 large russet potatoes (peeled)
- 2 medium yellow onions
- 1 teaspoon garlic powder
- 2 eggs yolks
- 2 egg whites
- 2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground pepper (or to your taste)
- 2 tablespoons oil (any kind will be fine)
- 4 tablespoons potato flour (can use all-purpose flour if not making for Passover)
- 1 teaspoon garlic powder
- 2 tablespoons oil (any kind will be fine)
How to Make
-
Step 1: Grate the potatoes, place the grated potatoes into a large bowl of ice water. Allow to sit for at least 1 hour or more (even 24 hours in the fridge).
-
Step 2: Peel and grate the onions and set aside.
-
Step 3: Separate the eggs one at a time, check for any blood spots and remove if necessary.
-
Step 4: Place the grated potatoes into a sieve and firmly press out as much moisture as possible (they should be almost completely dry).
-
Step 5: Place the potatoes and grated onion into a bowl and mix together.
-
Step 6: Grease a suitable baking dish with oil.
-
Step 7: Heat your oven to 375 degreesF.
-
Step 8: Beat the egg yolks very well, mix into the potatoes and onions.
How to Make
-
Step 9: Add the salt and next 4 dry spices and 2 tablespoons of oil. mix thoroughly.
-
Step 10: Using a mixer beat the eggs whites until fluffy and beginning to stiffen.
-
Step 11: Fold the egg whites into the potato mixture as gently as possible until well incorporated.
-
Step 12: Bake for 40 to 60 minutes until the top is golden brown and crispy.
-
Step 13: Remove from the oven and serve.