I know it's only Monday- but any potato kugel experts out there?
I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...
Any suggestions?
This is the recipe you're looking for:
6 large Idaho potatoes, grated
1 large onion, grated
1 medium zucchini, grated (this helps give it a mushy consistency inside)
3/4 Tbsp. salt
pepper to taste
Some oil - maybe 1/3 c.
4 eggs, beaten
Mix ingredients together. Heat a generous amount of oil in a Teflon pot with a cover. Pour in mixture and cook covered, shaking pot every so often so it doesn't stick to sides. When it is very brown on the sides (you can see on top), use a plate that is a little larger than the pot to flip it over and then slide it back into the pot. Cook second side uncovered till ready (sometimes you just have to guess). BEST. POTATO. KUGEL. EVER.