Light and Fluffy Potato Kugel: A Modern Take on a Classic Jewish Dish

Elevate Your Potato Kugel Game: Say goodbye to heavy, gluey potato kugels of the past! This updated recipe brings you the light, airy texture that’s all the rage in New York City’s finest delis and Jewish homes. Discover the secret to achieving that perfect balance of crispy exterior and cloud-like interior.

The Egg-cellent Secret: While the number of eggs might seem excessive, trust us – it’s the key to kugel perfection. We’ve ditched the unnecessary baking powder and embraced the power of eggs to create a kugel that’s both delicious and impressively light. Paired with Russet potatoes, you’re in for a treat that grandma could only dream of!

Modern Potato Kugel Recipe

Ingredients

• 3 pounds russet (baking) potatoes
• 12 eggs
• 2 medium onions (12 ounces), peeled and cut into chunks
• 2/3 cup matzoh meal
• 1 tablespoon salt
• 3/4 to 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil (for a parve pudding) or schmaltz

Directions

1. Preheat your oven to 350°F (175°C). Get ready for some kugel magic!
2. Peel and chunk those potatoes! Keep them in cold water until you’re ready to process, but don’t let them soak for more than a few hours.
3. In a massive bowl, beat those 12 eggs until they’re well combined. This is where the magic begins!
4. Grab your food processor and pulse those onions until they’re super fine – but not liquid! Mix them into your egg bowl along with the matzoh meal.
5. Drain those potatoes and process them in batches. We’re aiming for rice-sized pieces or smaller. This is the secret to that perfect texture!
6. As you process each batch, strain out the moisture and mix those potatoes into your egg mixture. Don’t forget to season with salt and pepper!
7. Time to prep your pan! Pour 2 tablespoons of oil or schmaltz into a 13×9-inch baking dish. Coat it well and pop it in the oven for 5 minutes.
8. Pour your potato mixture into the hot pan. Watch that oil bubble up – it’s the key to those crispy edges! Press the batter into the corners and drizzle the remaining oil on top.
9. Bake for 1 hour and 15 minutes until you’ve got a beautiful golden-brown crust.
10. Let it rest for at least 15 minutes before cutting. The longer you wait, the better it sets!
11. This kugel is a champion at reheating! Pop it in a 350°F oven uncovered to crisp up that top again. It’ll keep in the fridge for 4 days or freeze for several months. For best results, defrost before reheating.