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Bubbe's extra crispy potato kugel

A crispy kugel recipe that is straight from Adeena's grandmother's kitchen. 



  • 8 medium russet potatoes (4 1/2 pounds), peeled
  • 2 large onions, halved
  • 6 large eggs
  • 2/3 cup vegetable oil
  • 1/4 cup all-purpose flour or potato starch
  • 1 1/2 tablespoons kosher salt, plus more if needed
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Grate the potatoes and onions in the large holes of a box grater or use a food processor's sizeable shredding disc. Place the grated potatoes and onions on a clean kitchen towel and squeeze out as much liquid as possible. Transfer the grated vegetables to a large bowl and mix with the eggs, a third of a cup of the oil, the flour, salt, and pepper, ensuring the potatoes are evenly coated. If you don't mind tasting raw egg, taste the batter to make sure the salt level is to your liking.
  3. Place a nine × 13-inch or 10 × 14-inch ceramic or metal baking dish on a rimmed baking sheet. Add a third of a cup of oil to the baking dish, place it in the oven, and heat until the oil is boiling 10 minutes. Using oven mitts, carefully remove the baking dish from the oven, stir the batter, gently spoon it into the container, and spread it out evenly, ensuring not to splash the hot oil. If oil comes up the sides, use a spoon to carefully spread the hot oil over the top of the kugel. Return the kugel to the oven and bake until the exterior is very crisp and deep golden brown, one hour 30 minutes to one hour 45 minutes. (It might seem like it's taking forever for the top to brown, but it will!) Remove from the oven, cool slightly, and sprinkle with more salt, if desired. Serve hot, warm, or cold out of the fridge the next day, when it might remind you slightly of a piece of Spanish tortilla Española. Enjoy!

From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman. 

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