Cook: 2 hours

Serves: 12

Whenever she came to visit us in Palo Alto, my grandma Mildred would make her incredibly delicious potato kugel. It served as a powerful magnet for my friends who were, as they put it, on “kugel alert”. Especially on Fridays, when she would make a fresh batch.

Method

Preheat oven to 200°C.
Grate the potatoes and onions on the large holes of a box grater or using the large shredding disc of a food processor. Place the grated potatoes and onions on a clean kitchen towel and squeeze out as much liquid as you can.
Transfer the grated vegetables to a large bowl and mix with the eggs, 80ml of the oil, the flour, salt, and pepper, ensuring the potatoes are evenly coated. If you don’t mind eating raw egg, taste the batter to make sure the salt level is to your liking.

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Ingredients

Name: Recipe: Bubbe’s extra crispy potato kugel
Prep time: 25 min
Cook time: 2 min
Yield: 12
Ingredients: 8 medium russet potatoes, peeled; 2 large onions, halved; 6 large eggs; 160ml vegetable oil (not olive oil); 60g all-purpose flour or potato starch; 1 ½ tbsp kosher salt, plus more if needed; ½ tsp freshly ground black pepper

8 medium russet potatoes, peeled
2 large onions, halved
6 large eggs
160ml vegetable oil (not olive oil)
60g all-purpose flour or potato starch
1 ½ tbsp kosher salt, plus more if needed
½ tsp freshly ground black pepper