JEWISH POTATO KUGEL
‘n Lekker anderste manier om aartappels as ‘n bygereg te bedien.
3 medium onions, peeled and quartered
1.8 kilogram potatoes (about 10 medium), peeled and quartered
4 large eggs
4 large egg whites
¼ cup plus 2 tablespoons melted chicken schmaltz (chicken fat) or vegetable oil, divided
1 teaspoon baking powder
1 ½ tablespoons salt
1 teaspoon finely ground white pepper
chopped fresh parsley and chives, for garnish
Arrange a rack in the middle of the oven and heat to 190°C.
Using the shredding disk of the food processor, shred the onions and potatoes. You will likely have to do this in 4 batches, simply transfer each batch of shredded onion and potato to a large bowl while you continue shredding.
Lay ¼ of the grated onion and potato on a large triple layer of cheesecloth or clean, lint-free kitchen towel. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a medium bowl, then twist and squeeze the onion and potatoes as hard as you can until no more liquid comes out. Do not discard the liquid. Transfer the onion and potatoes to a clean, large bowl. Repeat this squeezing process with the rest of the grated onion and potato, replacing the cheesecloth if it tears.
Give the liquid a few minutes to allow the potato starch to settle, and then pour off and discard the liquid but leave the potato starch; set aside.
Place the eggs and egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until lightened in color and doubled in volume, 3 to 4 minutes.
Add the reserved potato starch, 1/4 cup of the schmaltz or oil, baking powder, salt, and pepper. Beat on medium speed until combined. Add the reserved onion and potato and use your fingers to toss them with the egg mixture until evenly coated.
Brush a 9 x 13-inch baking dish with the remaining 2 tablespoons of schmaltz or oil. Heat in the oven for 5 minutes.
Carefully transfer the mixture to the preheated baking dish and spread into an even layer but do not press down on it. Bake until golden-brown and an instant read thermometer registers at least 70°C, 40 to 50 minutes.
Turn the grill to high. Grill the kugel until the top is richly browned, 2 to 3 minutes. Cut into generous slices and serve immediately with a sprinkle of parsley or chives.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete.