RFCJ RECIPE ARCHIVE
Posted by : Phillip Sego Potato Kugel, Low-Fat - pareve
This is approximate, as I tend to work by taste. Lowfat Kugel 5-6 large unpeeled potatoes 3 medium sized onions, chopped and drained 4 eggs 2 chicken bullion cubes dissolved in a bit of water (cooled) 3 tbs canola oil -- or less 1/2 tsp celery salt 1/4 tsp black pepper 1/8 to 1/4c matzoh meal 1/2 tsp baking powder Grate the potatoes with a processor's shred attachment. Re-grate half of them with the processor's chop (standard) blade until mushy. Drain all the potatoes forcibly -- I use a potato masher. Beat the eggs, add the pepper, salt, 1/2 the oil, baking powder, and bullion. Add the mushy potatoes then the shredded potatoes. Add about half of the matzoh meal. At this point, I usually try a small batch by nuking or frying a dollop. I will invariably add more salt, pepper, and matzoh meal. Lightly smear a bit of the oil on a 2-qt pyrex bowl or casserole. Spoon in the mixture. Pour the rest of the oil on top -- this helps it get brown and crispy. Bake at 425 for about 35 minutes or until the top browns. Cool for at least 20 minutes before serving. Notes: The bullion gives it a slight chiken-fat flavor. Otoh, it's been so long since I've had chicken fat, that I don't even recall what it tastes like. Also note that matzoh meal gets stale. Old matzoh meal tastes very musty and will ruin any recipe. I believe that my mother used to add a 1/2 tsp of baking power to her kugel. I've tried this and taste no difference whatsoever -- but I add it anyway.
