Traditional potato kugel (susie fishbein)
1/2 cup veg or canola oil (I use sunflower)
8 medium potatoes (I use largish ones )
2 medium onions
1 tablespoon salt
1 teaspoon freshly ground pepper (I use already ground, coarse, but I use less than 1 tsp, I think maybe 1/4 or 1/2 depending on how fine the pepper is - use less for finely ground)
2 1/2 tablespoons sugar - I OMIT ENTIRELY. done with and without and made no difference to taste or texture, so I prefer not to add
5 large eggs, beaten with a whisk
preheat oven to 425 f (roughly 220c)
place the oil in a large 9x 13 container (inches - I often put into 3 loaf tins instead, so I can eat one and freeze two). Set aside. (later in the recipe it says put the pan with oil in the oven, until it sizzles. I actually put the oil in the oven at this point so it is heating up while I grate. Don’t omit this step)
fill a large bowl with cold water and add ice cubes. Peel potatoes and place then into the bowl of cold water. This will prevent them from turning brown. (I don’t use ice cubes, I find generally the browning happens after it is grated, not once it is peeled)
finely chop the onions in the container of a food processor fitted with a metal blade.. (I hand grate, and sometimes use an extra v small onion, because I don’t grate to the end bc I like my fingers ). remove them to a large bowl. (I use my challah bowl. It is ginormous. You probably don’t need that size 😅). Cut the potatoes into chunks and place them into the food processor; process until smooth ( I hand grate, using the finer setting) add the potatoes to the onions.
add the salt pepper (and sugar if using) to the potato mixture. Add the eggs and stir until thoroughly combined.
(at this point the recipe says to place the baking pan with oil into the oven. I already have mine in the oven.) when the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture ( it will definitely be hot enough by the time you have done all the grating. Be extremely carefully, the oil is extremely hot and sizzles. I also add all of it in one go, just pouring it slowly so it doesn’t splash me with boiling oil from the sizzling). this will help make the kugel fluffy (true)mix well. Pour the potatoes into the oiled pan. Bake uncovered for one hour.
I use the same mixture to make latkes on chanuka, instead of doing the heating oil thing, I just add it into the bowl without heating, and then take small handfuls and shallow fry them, flipping on both sides til it is golden brown, doesn’t take long. Dip hot into apple sauce
not the prettiest pic, but these are ones I made for Pesach.