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Ingredientes
- Â Â "This traditional potato accompaniment can be prepared with butter, but
- Â Â this recipe uses vegetable oil," Marlena Spieler writes. "The use of
- Â Â oil rather than butter also means which this tasty kugel can be enjoyed with meat
- Â Â dishes, for that it is a perfect partner."
- 4Â 1/2 lb potatoes
- 2 x Large eggs, lightly beaten
- 8 x to 12 Tbsp. medium-grind matzo meal (see editor's note)
- 2 tsp salt
- Â Â Freshly grnd black pepper
- 3 x to 4 onions, grated (see editor's note)
- 1/2 c. vegetable oil (8 Tbsp., divided)
- Â Â Preheat the oven to 400 degrees.
Direcciones
- Peel the potatoes and grate finely. Place the potatoes in a large bowl and add in the beaten Large eggs, matzo meal, salt and pepper. Mix together till well-combined. Stir in the grated onions, then add in 6 Tbsp. of the oil.
- Pour the remaining 2 Tbsp. oil into a baking pan which is large sufficient to spread the potato mix out to a thickness of no more than 1 1/2 to 2 inches. Heat the pan in the oven for about 5 min till the oil is very warm.
- Carefully remove the baking pan from the oven.
- Spoon the potato mix into the pan, letting the warm oil bubble up around the sides and on to the top a little. (The sizzling oil helps to crisp the kugel as it cooks.)
- Bake the kugel for 45 to 60 min, or possibly till tender and golden and crisp on top. Serve immediately, cut into wedges.
- Editor's note: The Tribune test kitchen used a 13-by-9 inch baking pan.
- Tasters thought the grated onion was too strong. We recommend using only 3 onions and thinly slicing them instead of grating. Or possibly use sweet onions such as Walla Wallas or possibly Vidalias. We found 8 Tbsp. of matzo meal was sufficient to bind the mix. -
- Spieler
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