Chavas Thin And Crispy Potato Kugel Recipes

CRISPY POTATO KUGEL

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

POTATO KUGEL CUPS

Steps:

• 1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan. 2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning. 3. Place the pan of cups in 425°F oven to heat up the evoo (be very careful with glass, extreme temperature changes can cause it to shatter) . 4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside. 5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat. 6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips. 7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly. 8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups. 9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Tips: To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness. Find More Jewish Food Recipes Here Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

POTATO KUGEL

Steps:

• 1. Preheat the oven to 450 F.
• 2. In a medium pan, heat the vegetable oil until shimmering.
• 3. Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
• 4. Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
• 5. Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.
• 6. Add the grated onion, potato starch (or cornstarch), salt, black pepper, and grated nutmeg. Stir well.
• 7. Stir in the whole eggs, egg yolks, olive oil, and boiling water. Then stir in the fried shallots.
• 8. Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch.
• 9. Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
• 10. Carefully spread the potato mixture in the sizzling baking dishes.
• 11. Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
• 12. Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top.
• 13. Let the potato kugels stand for 20 minutes before cutting into squares and serving.
• 14. These can be made ahead of time. The baked potato kugels can be refrigerated overnight and reheated in a 375 F oven until warm.

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

CRISPY POTATO-LEEK KUGEL

Steps:

• Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
• Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
• Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
• Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
• Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

CHAVA'S THIN AND CRISPY POTATO KUGEL

Steps:

• Grate potatoes in the food processor.
• If you can grate with a large hole, use the largest.
• Grate onion.
• Place in large bowl.
• Add eggs, Beat them first.
• Add rest of ingredients including oil.
• Mix well.
• Place in a greased, large pan in a thin layer.
• Bake at 375 till brown and crispy.
• For extra crunchy kugel, add about 2 extra tablespoons of oil to the pan and place the pan in the oven to heat the oil, then put in the kugel.