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I’ve been making the same potato kugel recipe ever since I got married. More recently, I noticed that my mother’s kugel always tasted so much better, which didn’t make sense since we have the same recipe! Then I discovered the “secret ingredient” added to my mother’s recipe after I left the house — zucchini! The zucchini gives the kugel added flavor and a very nice texture.
1 cup oil (use 1/2 cup oil for a healthier version)
1 large onion
7 extra-large eggs
5 pounds (2.2 kilograms) Yukon Gold potatoes
1 zucchini
1 tablespoon salt
black pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Pour oil into a 9×13-inch baking pan and place in oven until the oil is hot.
Grate the onion with S blade of your food processor until finely chopped. Add the eggs and pulse for a couple of seconds just until they are mixed in.
Empty processor into a large bowl and remove the S blade. Grate potatoes and zucchini. For the best texture, use the wider blade for half the potatoes and the fine shredder blade for the rest. Add potatoes and zucchini to the egg and onion mixture.
Add the salt and pepper. Add the hot oil and mix until combined.
Pour the mixture into the prepared pan and bake for one hour, uncovered. Lower temperature to 350 degrees Fahrenheit (180 degrees Celsius) and bake for another 30 minutes.
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I made cholear for the first time following the recipe and everyone loved it — it was so addictive!!
Cholent*
Congrats! We’re so happy that the recipe was a hit.
Secret Ingredient Potato Kugel Can this kugel be made in advance and frozen?
In my experience, kugel is best frozen when you freeze the raw batter and bake it fresh. Fresh kugel without the mess. Prepare the whole recipe up until baking and freeze at that point.
The person wrote below that they freeze the batter for the potato kugel and then bake it on Friday. How exactly do they bake it? I tried to do this a week ago and it did not come out great. Do they defrost at first? Is it covered? What temperature do they bake it ?exc.. thank you
This kugel was so delicious and easy, I have tried so many kugel recipes in the past year, and this recipe is a keeper. I really loved it.
I normally make my potatoe kugel with zucchini, but I also add a small to medium grated carrot (depending on the size of the kugel) .
It is a bit “watery” but find my kugels are moist rather than dry.
As I normally use a large plastic bowl, I wonder if the the hot oil direct from the oven would be a problem in respect to “melting” the plastic.
It’s always recommended to use a heat-safe bowl when dealing with hot ingredeints such as the oil 🙂
Zucchini will make the potato kugel watery
But a excellent way to keep the kugel fresh longer
Is there any chance the gold potatoes doesn’t need to be peeled?
I never peel gold potatoes!!