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A Better Potato Kugel


This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.













Low in Saturated Fat, Trans-fat Free, Good source of fiber


4 large potatoes
baking type
2 small onions
or one large
2 large eggs
½ teaspoon salt
¾ teaspoon baking powder
teaspoon black pepper
2 tablespoons olive oil
or vegetable oil
4 tablespoons potato flour
or matzo meal


Peel and grate the potatoes into iced water.

Peel and grate the onions and set aside.

Separate the eggs one at a time, check for any blood spots and remove if necessary.

Place the grated potatoes into a sieve and press out any water. Use paper towels to hold them and extract as much water as possible. They should be almost completely dry.

Place the potatoes and grated onion into a bowl and mix together.

Grease a suitable baking dish with oil. Heat your oven to 375℉ (190℃).

Beat the egg yolks and mix into the potatoes and onions.

Add the potato flour or matzo meail, salt, pepper and baking powder and mix thoroughly.

Using a mixer beat the eggs whites until fluffy and beginning to stiffen.

Fold the egg whites into the potato mixture as gently as possible until well incorporated.

Bake for 40 to 60 minutes until the top is golden brown.

Remove from the oven and serve.

If your family follows the tradition of not eating gerbruks during passover make sure you use potato flour instead of the matzo meal called for in this recipe.

This version is "parve" meaning it contains no milk or meat.

In the old days poorer families could not afford eggs so many old fashioned versions turn out much heavier.

This version is more custard like, creamier and much lighter.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 18223% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 173mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 21%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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