It’s September which means Jewish holiday time filled with lots of yummy foods. One of my fondest memories growing up is eating kugel. We would eat it at just about every Jewish holiday because it’s one of those dishes that everyone loved and devoured!
But, what is kugel you ask? It’s basically a thick hash brown or shredded french fry cake. It’s one of those dishes you can eat for breakfast, brunch, lunch, lunner or dinner. It’s so versatile! Yes, it takes time to make but the effort is worth it with this one!
What’s your favorite holiday dish to make? Let me know in the comments below! ❤
Fluffy Shredded Potato Kugel
- 3 medium yellow onions, peeled and quartered
- 4 pounds russet potatoes (about 10 medium), peeled and quartered
- 4 large eggs
- 4 large egg whites
- 1/4 cup plus 2 tablespoons melted chicken schmaltz or vegetable oil, divided
- 1 teaspoon baking powder
- 1 1/2 tablespoons kosher salt
- 1 teaspoon finely ground white pepper
- Chopped fresh parsley and chives, for garnish
- Arrange a rack in the middle of the oven and heat to 375 degrees.
- Using the shredding disk of the food processor, shred the onions and potatoes (you will likely have to do this in 4 batches, simply transfer each batch of shredded onion and potato to a large bowl while you continue shredding).
- Lay 1/4 of the grated onion and potato on a large triple layer of cheesecloth or clean, lint-free kitchen towel. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a medium bowl, then twist and squeeze the onion and potatoes as hard as you can until no more liquid comes out. Do not discard the liquid. Transfer the onion and potatoes to a clean, large bowl. Repeat this squeezing process with the rest of the grated onion and potato, replacing the cheesecloth if it tears.
- Give the liquid a few minutes to allow the potato starch to settle, and then pour off and discard the liquid but leave the potato starch; set aside.
- Place the eggs and egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until lightened in color and doubled in volume, 3 to 4 minutes.
- Add the schmaltz, potato starch, baking powder, salt and pepper, then toss with onions and potatoes. Add the reserved potato starch, 1/4 cup of the schmaltz or oil, baking powder, salt, and pepper. Beat on medium speed until combined. Add the reserved onion and potato and use your fingers to toss them with the egg mixture until evenly coated.
- Grease and preheat the baking dish. Brush a 9×13-inch baking dish with the remaining 2 tablespoons of schmaltz or oil. Heat in the oven for 5 minutes.
- Carefully transfer the mixture to the preheated baking dish and spread into an even layer but do not press down on it. Bake until golden-brown and an instant read thermometer registers at least 160 degrees, 40 to 50 minutes.
- Turn the broiler to high. Broil the kugel until the top is richly browned, 2 to 3 minutes. Cut into generous slices and serve immediately with a sprinkle of parsley or chives. Enjoy!