On Line Cookbook

Potato Kugel

Recipe Information
S. Chokel

Serves/Makes:4 or more

  • 5 large potatoes, peeled
  • 1 large onion
  • 3 eggs
  • 1/3 cup (80 ml) flour
  • 1 tsp (5 ml). salt
  • 3/4 tsp (4 ml). pepper
  • 3/4 cup (175 ml) oil for frying
  • Grate potatoes and onion on the fine side of a grater, or in a food processor, put in a blender with a little bit water if needed.
  • Strain grated potatoes and onion through a colander, pressing out excess water.
  • Add eggs, flour, and seasoning; mix well.
  • Heat 1/2 cup (125 ml) oil in skillet.
  • With a medium to medium high heat (all stoves are different) and place large 1 tbsp (15 ml) of batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown.
  • Turn over and fry on other side 2 to 3 minutes.
  • Remove from pan and place on paper towels to drain excess oil.
  • Continue with remaining batter until used up, adding more oil when necessary.
  • Serve with sour cream and sauteed apples or applesauce on the side.
  • Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.
Depending on your family, this recipe has differing names. Some people call it Kugel and some Latkes. Kugel is generally known as a Noodle Pudding, however many, many families refer to Kugel as a broad spectrum of recipes that primarily come from Eastern European Countries.