NEWYORK (CBSNewYork) — Chef and cookbook author Susie Fishbein stopped by the CBS2 studios Sunday morning with some kosher dishes that will feel like a trip around the world.
See below for her recipe for kugel:
3 russet potatoes, peeled
½ medium onion, peeled
3 large eggs, lightly beaten
¼ cup matzoh meal
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup canola oil
- Peel and rinse the potatoes. Using a Kuchenprofi Potato Grater/Shredder or a safety grater (see photo), grate 2 potatoes into a bowl. Grate the onion half and then the third potato. Add the eggs, matzoh meal, salt, and pepper. Stir well to combine. Set aside.
- In a heavy 10-inch skillet (a well-seasoned cast-iron skillet is perfect, but a heavy nonstick pan is fine) over medium heat, heat the oil for a full 2-3 minutes until hot. Carefully add potato mixture, spreading it into an even layer with the back of a wooden spoon. Scoop up some oil from the sides to spread over the top.
- Reduce the heat to low or medium-low; you should see and hear very gentle sizzling around the outside of the kugel, but not more than that or it will burn during the long cooking time. Cook for 5 minutes, uncovered, then cover the pan and cook for 30 minutes.
- Uncover; cook to dry the kugel a bit, 5 minutes. Using a thin spatula to get under the kugel to loosen it, carefully slide the kugel out onto a plate. Cover kugel with a second plate; flip the kugel. If the skillet is dry, add 1 tablespoon of oil. Carefully slide the kugel back into the skillet, crust-side up. Cook, uncovered until well browned on the second side, 25-30 minutes.
- Slide the kugel onto a platter or plate. Cut into wedges; serve hot.