Lacy Potato Kugel
Delight your taste buds with the irresistible crunch and comforting flavors of lacy potato kugel, a golden baked dish that’s crispy on the outside and tender within. Perfectly seasoned with a blend of salt, black pepper, and a hint of caramelized onion, this classic recipe features grated russet potatoes bound together with eggs and a touch of flour. What sets this kugel apart is its coveted lacy edges, achieved by preheating the baking dish with sizzling vegetable oil or schmaltz, ensuring every bite is packed with texture and flavor. Ideal for holiday feasts or cozy family dinners, this easy-to-make potato kugel is oven-baked to golden perfection and pairs beautifully with sour cream or applesauce. Whether you’re celebrating a special occasion or craving an everyday indulgence, this crispy potato kugel is sure to become a beloved favorite.
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Recipe Information
Ingredients
- 6 medium (about 3 lbs) Russet potatoes
- 1 large Yellow onion
- 4 pieces Large eggs
- 3 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 6 tablespoons Vegetable oil or schmaltz (chicken fat)
Instructions
Preheat your oven to 425°F (220°C).
Peel the russet potatoes and the onion. Grate both on the large holes of a grater or use a food processor with the grating attachment for faster prep.
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Wrap tightly and squeeze out as much liquid as possible. Discard the liquid.
In a large mixing bowl, beat the eggs, then stir in the flour, salt, and black pepper until well combined.
Add the grated potato and onion mixture to the bowl. Use your hands or a wooden spoon to mix until everything is evenly coated and combined.
Pour 4 tablespoons of vegetable oil (or schmaltz) into a 9x13-inch baking dish. Place the pan in the oven for 5 minutes to heat the oil.
Carefully remove the hot pan from the oven and immediately pour the potato mixture into the dish, spreading it out in an even layer. Use a spoon to press it down gently to make the surface compact and level.
Drizzle the remaining 2 tablespoons of oil over the top to promote a crisp, golden crust.
Bake the kugel at 425°F (220°C) for 50-60 minutes, or until the top is deeply golden brown and crispy.
Allow the kugel to cool for 10-15 minutes before slicing into squares or serving directly from the dish. Enjoy!
Nutrition Facts
Calories |
9078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 1830.2 g | 666% | |
| Dietary Fiber | 145.4 g | 519% | |
| Total Sugars | 100.9 g | ||
| Protein | 264.2 g | 528% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1384 mg | 106% | |
| Iron | 100.5 mg | 558% | |
| Potassium | 46280 mg | 985% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
