Ingredients with Measurements:
- 6 large potatoes, peeled and grated
- 1 onion, grated
- 4 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Grater
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine grated potatoes, grated onion, beaten eggs, vegetable oil, all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix well.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Bake for 1 hour or until golden brown and crispy on top.
5. Remove from oven and let cool for 5 minutes.
6. Garnish with chopped fresh parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 28g
Protein: 6g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or olive oil.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add grated carrots or zucchini for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add shredded cheese on top before baking for a cheesy version.
Tips and tricks:
- Make sure to squeeze out excess water from the grated potatoes and onion before mixing with other ingredients to prevent the kugel from becoming too watery.
- For a crispier kugel, bake for an additional 10-15 minutes.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of fresh parsley and a side of sour cream.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted vegetables, green salad
Troubleshooting advice:
If the kugel is too watery, try squeezing out more water from the grated potatoes and onion before mixing with other ingredients.
Food safety advice:
Make sure to cook the kugel thoroughly to prevent any foodborne illnesses.
Food history:
Kugel is a traditional Jewish dish that originated in Eastern Europe. It is typically made with egg noodles or potatoes and is often served on Jewish holidays and special occasions.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve as a side dish with roasted vegetables or a green salad.
Related Categories
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Region: Jewish
Taste: Savory, Tangy, Rich, Aromatic, Comforting