Secret Ingredient Potato Kugel

4
(5)
  • Cooking and Prep: 1 h
  • Serves: 12
  • Contains:

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.

Ingredients (7)

Main ingredients

Start Cooking

Prepare Kugel

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Pour oil into a 9x13-inch baking pan and place in oven until the oil is hot.

  2. 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.

  3. 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.

  4. Add the salt and pepper. Add the hot oil and mix until combined.

  5. 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.



  • beth gopin

    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.
    Posted by [email protected] |2021-12-23 03:18:29
    Replies:
    Raquel Admin - Kosher.com Admin
    It's always recommended to use a heat-safe bowl when dealing with hot ingredeints such as the oil :)
    Posted by raquel_kosher|December 23, 2021
    0
    1
  • Suri Milworm

    Posted by Sands |2021-12-23 20:08:26
    Replies:
    0
    0
  • michelle  Schreiber

    Posted by MichelleSchreiber92 |2021-12-23 00:14:27
    Replies:
    0
    0
  • Suri Milworm

    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.
    Posted by Sands |2021-12-23 20:09:57
    Replies:
    0
    0
  • michelle  Schreiber

    Zucchini will make the potato kugel watery But a excellent way to keep the kugel fresh longer
    Posted by MichelleSchreiber92 |2021-12-23 00:15:07
    Replies:
    0
    0
  • Leah Lesserson

    Is there any chance the gold potatoes doesn't need to be peeled?
    Posted by LeahL613 |2021-12-22 18:45:09
    Replies:
    0
    0
  • Shaina Steinmetz

    Posted by Shaina1021 |2018-08-23 09:29:59
    Replies:
    0
    0
  • Janice Kimel

    Secret Ingredient Potato Kugel

    Can this kugel be made in advance and frozen?
    Posted by jlk |March 11, 2018
    Replies:
    Rochel
    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.
    Posted by Rochel G|December 28, 2021
    Shaina Cherniak
    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
    Posted by Shaina B Cherniak|October 20, 2022
    0
    2
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Suri Milworm

    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.
    Posted by Sands |2021-12-23 20:09:57
    Replies:
    0
    0
  • beth gopin

    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.
    Posted by [email protected] |2021-12-23 03:18:29
    Replies:
    Raquel Admin - Kosher.com Admin
    It's always recommended to use a heat-safe bowl when dealing with hot ingredeints such as the oil :)
    Posted by raquel_kosher|December 23, 2021
    0
    1
  • michelle  Schreiber

    Zucchini will make the potato kugel watery But a excellent way to keep the kugel fresh longer
    Posted by MichelleSchreiber92 |2021-12-23 00:15:07
    Replies:
    0
    0
  • Leah Lesserson

    Is there any chance the gold potatoes doesn't need to be peeled?
    Posted by LeahL613 |2021-12-22 18:45:09
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Janice Kimel

    Secret Ingredient Potato Kugel

    Can this kugel be made in advance and frozen?
    Posted by jlk |March 11, 2018
    Replies:
    Rochel
    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.
    Posted by Rochel G|December 28, 2021
    Shaina Cherniak
    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
    Posted by Shaina B Cherniak|October 20, 2022
    0
    2
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