Jim Leff's Satmar Potato Kugel
I'd love to make Jim Leff's Satmar Potato Kugel, but I have no idea how many (much) potatoes I need. Leff calls for 8 eggs and 9 russets. Here in Switzerland we don;t have russets. I will substitute with our mealiest potatoes, but can anyone tell me how much 9 russets weigh? Or one average sized russet?
Thanks a lot!
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Satmar potato kugel
Combine 9 russets (hand grated through the small holes) with 8 eggs, salt and white pepper; fry in just 1/4 cup of corn oil heated to smoke point in a 10” pan. Reduce to low and cook uncovered 45 minutes. Transfer to a plate, smoke another 1/4 cup of oil, then flip kugel back to pan for 45 minutes of low heat on the other side.
Mother Leff's potato kugel
* 6 medium russet potatoes
* 1 small onion (or 1/2 medium Onion:onion), peeled, stem end trimmed
* 3 eggs, well beaten
* 4 tablespoons corn oil
* 2 tablespoons matzoh meal (or flour)
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
1. Heat oven to 375°F. Peel potatoes and submerge them in a pot of cold water.
2. Grate potatoes and onions through the small holes of a box grater (or electric meat grinder—do not use a food processor).
3. Place potato mixture in a clean, lint-free dishtowel and squeeze out liquid (stop squeezing when water begins to drip rather than stream).
4. Place potato mixture in a large bowl; stir in the eggs, oil, matzoh meal, baking powder, and salt. Season with freshly ground black pepper and mix well.
5. Transfer to a lightly oiled 11-by-7-inch glass or Pyrex baking dish. Bake for one hour or until well browned.