I’ve been making the same potato kugel recipe ever since I got married. More recently, I noticed that my mother’s potato kugel always tasted so much better, which didn’t make sense since we have the same recipe! Then I discovered the “secret ingredient” added to my mother’s recipe after I left the house — zucchini! The zucchini gives the kugel added flavor and a very nice texture.
- oil - 1 cup (or use 1/2 cup for a healthier version)
- onion - 1 large
- eggs - 7, extra large
- yukon gold potatoes - 5 lbs (2.2 kg)
- zucchini - 1
- salt - 1 tbsp
- pepper - to taste
Preheat oven to 425°F (220°C). Pour oil into a 9x13-inch baking pan and place in oven until the oil is hot.
Grate the onion with S blade of your food processor until finely chopped. Add the eggs and pulse for a couple of seconds just until they are mixed in.
Empty processor into a large bowl and remove the S blade. Grate potatoes and zucchini. For the best texture, use the wider blade for half the potatoes and the fine shredder blade for the rest. Add potatoes and zucchini to the egg and onion mixture.
Add the salt and pepper. Add the hot oil and mix until combined.
Pour the mixture into a 9x13-inch baking pan and bake for 1 hour, uncovered. Lower temperature to 350°F (180°C) and bake for another 30 minutes.
-Food preparation for photo by Brynie Greisman
-Food and prop styling by Amit Farber
-Photography by Daniel Lailah