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| The goal is light texture, crispy edges, hint of color. |
I developed this recipe to use up end-of-summer vegetables, such as zucchini and carrots, but it can be made just a deliciously with potatoes alone. Any dense and starchy vegetable will do, including potatoes, carrots, sweet potatoes, parsnips, celeriac, etc... Whatever veggies you choose to use should make 1 1/2 quarts after you grate them, pack them down, and squeeze out the liquid.
This recipe can easily be scaled up and is delicious served hot or cold (great in lunch boxes!), so I recommend making planned-overs.
1 large zucchini
3-4 russet potatoes, grated and tossed with lemon juice or ascorbic acid to prevent browning
1-2 carrots, grated
1 small onion, grated [OR substitute 1-2 leeks sliced thin and sauteed in butter until translucent]
2 eggs
1/2 c. matzo meal [OR for gluten free, sub 1/4 c. potato starch]
1/2 tsp. baking powder
4 Tbsp. butter or schmaltz
4 tsp. kosher salt
pepper to taste
1/4 c. chopped fresh parsley (optional) [OR dill if you want that flavor]
paprika (optional)
pepper to taste
1/4 c. chopped fresh parsley (optional) [OR dill if you want that flavor]
paprika (optional)
2 Tbsp lemon juice or 2 tsp ascorbic acid
Preheat oven to 350 F.
Remove pith and seeds of zucchini, grate. Peel and grate other veggies. When you grate the potatoes, add in the lemon juice or ascorbic acid to prevent browning while you work. Once all the veggies are grated, take a pause to preheat the pan.
Preheat oven to 350 F.
Remove pith and seeds of zucchini, grate. Peel and grate other veggies. When you grate the potatoes, add in the lemon juice or ascorbic acid to prevent browning while you work. Once all the veggies are grated, take a pause to preheat the pan.
If you have a metal baking casserole, put the 4 Tbsp. butter/schmalz in the oven to melt. This will crisp the edges when you add the and grease a 2 qt. casserole. If your pan is glass or ceramic, do not preheat, as it may crack--instead, melt the butter separately and add to the pan.
For the grated veggies, squeeze or salad-spin to remove the considerable liquid that has accumulated.
In a large bowl, beat the eggs until smooth. Add grated veggies, matzo meal/starch, baking powder, herbs, salt, and pepper. Combine well (this works best if you use your hands).
In a large bowl, beat the eggs until smooth. Add grated veggies, matzo meal/starch, baking powder, herbs, salt, and pepper. Combine well (this works best if you use your hands).
Gently drop handfuls of the veggie mixture into the pan. The goal is to keep the mixture light and airy. Sprinkle with paprika if desired. Bake for 45-60 minutes until browned on top and firm in the middle (time depends on the amount of moisture in your kugel).
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