8 potatoes, peeled
1 large onion, peeled and quartered
2-3 Tablespoons oil
4 eggs
1/4 cup flour
2 teaspoons salt
1 teaspoon pepper
Recommended equipment:
13”x9”x2” baking pan
Food processor with a small hole grating disc
Large mixing bowl
Colander
Parchment paper
Preheat oven to 350 degrees.
Line the baking pan with parchment paper making sure the paper comes up the sides.
Put the oil in the parchment lined pan and place in the oven (so the oil heats).
Grate the potatoes and place them in the bowl. Add water and wash the potato shreds between your hands. Drain in the colander. Rinse the potatoes a 2nd and even 3rd time until the water is clear. Drain in the colander and squeeze out any extra moisture.
Process the onion with the chopping blade until it is almost pureed.
Mix the onions, eggs, flour, salt and pepper in the bowl. Add the grated potatoes and mix thoroughly. (I use my hands.)
Carefully remove the pan with oil from the oven. Pour the kugel mixture in it, spreading throughout with caution. (Watch out for the hot oil.)
Bake in the oven anywhere from 1 1/2 hours to 3 hours depending on how crispy you like your kugel.
Nancy Weisbrod is the Director of Culinary Education, Kashruth Council of Canada
In the coming winter months, Nancy will be offering an advanced 3 part series on the art of cooking kosher meat. She will also be organizing a three part seminar given by Rabbi Tsvi Heber called "Mashgicha@Home" which will impart the basic skills taught to a COR mashgiach that can be used in the home. To sign up for either one of these courses or for more information Nancy can be reached at nweisbrod@cor.ca.
Nancy blogs at: www.mykosherkitchen.wordpress.com
