Traditional Potato Kugel recipe

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Ingredients

12 potatoes, peeled and grated
1 zucchini, peeled and grated
1 carrot, peeled and grated
2 onions, peeled and grated
6 eggs
⅔ cup all-purpose flour
½ cup canola oil
1 tablespoon salt
½ teaspoon ground black pepper

Nutrition Info

319.8 calories
carbohydrate: 45.5 g
cholesterol: 93 mg
fat: 12.1 g
fiber: 5.5 g
protein: 8.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 635.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Drain any excess liquid from grated potatoes, zucchini, carrot, and onions, then place vegetables in a large bowl.

  3. Mix eggs, flour, canola oil, salt, and black pepper into the potato mixture until well blended, pour mixture into a 9x13-inch baking dish.

  4. Bake in the preheated oven until lightly brown and crisp, about 1 hour.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

A classic Jewish spin on potato pudding.

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