A Better Potato Kugel
This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.
or one large
or vegetable oil
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.