Secret Ingredient Potato Kugel

Esther Ottensoser Esther Ottensoser
4.4 (8 reviews)

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.

12
Easy Pescatarian Vegetarian Gluten Free Passover Parve

Contains: Egg

Directions

Prepare Kugel

  1. 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.

  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.

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complex carbs Esther Ottensoser Jewish cuisine jewish food kugel non-gebrochts non-gebrokts Pesach potato kugel potatoes secret ingredient simple sides
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What Cooks Are Saying

4.4 out of 5

8 global ratings

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8 Comments

yitty greenfeld •

its so good thanks so much for this recipe

Blimi Getter •

Zucchini removes the toxins from the potatoes making the kugel much easier on the digestive system

Esti •

I made cholear for the first time following the recipe and everyone loved it — it was so addictive!!

Esti •
Reply to Esti

Cholent*

Avigael Levi Kosher.com Team •
Reply to Esti

Congrats! We're so happy that the recipe was a hit.

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.

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.

Raquel Malul Kosher.com Team •
Reply to beth gopin

It's always recommended to use a heat-safe bowl when dealing with hot ingredeints such as the oil :)