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Crispy Potato Kugel

A delightful blend of crispy edges and soft, fluffy insides, perfect as a side or a comforting snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Side Dish
Cuisine: Jewish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large potatoes peeled and grated
  • 1 large onion grated
  • 3 large eggs beaten
  • 1/4 cup vegetable oil plus more for greasing
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika optional

Equipment

  • Large mixing bowl
  • Box grater or food processor
  • 9x13 inch baking dish
  • Large skillet
  • Wooden spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grate the potatoes and onion into a large mixing bowl.
  3. Place the grated potatoes and onion in a clean kitchen towel and squeeze out any excess moisture.
  4. In a separate bowl, combine the eggs, oil, salt, pepper, and paprika. Mix well, then fold in the drained potato and onion mixture.
  5. Grease a 9x13-inch baking dish with additional oil.
  6. Pour the mixture into the prepared baking dish, spreading it evenly.
  7. Bake in the preheated oven for 45-60 minutes until deep golden brown.
  8. Let it rest for about 10 minutes before slicing.

Notes

Serve with sour cream or applesauce for a delightful contrast.