How to Make Kosher Potato Kugel (2024)

FAQs

How do you keep potato kugel from turning brown? ›

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

Lighter than a kugel, but more dense than a bread, potatonik mixes raw potatoes with flour and yeast for this hybrid starch base. Polish or Hungarian in origin, Yapchik is a more classic potato kugel, but with a delicious surprise inside.

Switch to the “kugel blade” or small shredder blade and process the potatoes. Pour the whole mixture into a 9×13 pan and mix well. Pour hot water on top (this gives the crust an extra crispy texture).

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

When grating potatoes for recipes like potato pancakes, potato pie, and potato kugels, mix in a little ascorbic acid, which is nothing more than vitamin C powder. A pinch of a crushed vitamin C tablet in a little water works just fine even after the potatoes have already turned gray.

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

There are plenty of desserts that orthodox Jews eat like babka, Lekach, sufganiyot, rugalach, etc.

„Kugel“: Femininum

ball bullet, pellet, shot sphere, globe bulb head thick flank roulette ball sphere shot, bowl, ball ball More translations... ball.

What is a kugel slang? ›

(ˈkuːɡəl ) noun South Africa offensive, derogatory, slang. a young Jewish woman from a wealthy background who is seen as being excessively materialistic.

While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.

Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen).

Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.

Use Vitamin C to Prevent Browning

Regardless of shape or size, the process is the same: I start with peeling the potatoes, although you can dehydrate them with the peels on. As they're peeled, I drop them into a bowl of water that has a crushed vitamin C tablet in it to keep the potatoes from turning brown.

Peel the potatoes and remove any discolored spots. Cut the potatoes into cubes about 1 1/2 to 2 inches in size. As your cutting them up put them in a bowl filled with water and about a cup of lemon juice. This is to keep the potatoes from turning brown.