Potato Kugel

Grate Potatoes and Onions

• While the pan heats, peel the potatoes and onions.
• Using the grating disk of a food processor or the large holes of a box grater, grate the potatoes and onions, alternating between them to help prevent the potatoes from browning.

Squeeze Out Excess Liquid

• Transfer the grated mixture to a large bowl lined with a clean kitchen towel or several layers of cheesecloth.
• Gather the cloth and twist it tightly over the sink, squeezing out as much liquid as physically possible. This step is absolutely critical for a crispy, non-soggy kugel.

Mix the Kugel Batter

• In a large bowl, lightly beat the 4 eggs. Whisk in the remaining 1/2 cup of vegetable oil, matzo meal, baking powder, kosher salt, and black pepper.
• Add the squeezed potato and onion mixture to the bowl.
• Quickly mix with a spatula until everything is just combined. Do not overmix.

Bake the Kugel

• Very carefully, remove the hot baking dish from the oven. The oil should be rippling.
• Immediately pour the kugel batter into the hot oil. It will sizzle loudly around the edges. Be cautious of splattering.
• Use a spatula to quickly and evenly spread the batter in the dish.
• Bake for 75-90 minutes, until the top is a deep golden brown, the edges are dark and crispy, and a knife inserted into the center comes out clean.

Rest and Serve

• Remove the kugel from the oven and let it rest in the pan for 10-15 minutes. This allows it to set, making it easier to slice.
• Cut into squares and serve warm. It is traditionally served with applesauce or sour cream.