Video:How to Make Low Fat Potato Kugel

Transcript:How to Make Low Fat Potato Kugel

Hi I'm Tina Abbey for About.com and I'm here to show you how to make a low-fat potato kugel. Potato kugel is a traditional dish served for large crowds at Jewish holidays.

The recipe I'm showing today uses flour. If you are going to make the recipe for Passover, just change the flour for matzo cake meal.

Ingredients for the Low-Fat Potato Kugel

You will need:

• 5-6 large, unpeeled potatoes -- Russet or Yukon potatoes work best
• 3 small-medium sized onions, roughly chopped
• 4 eggs
• 1 tablespoon chicken powder dissolved in a 1/4 cup of water
• 3 tablespoons of oil
• 1-1/2 teaspoons of salt
• 1/4 teaspoon of black pepper or 20 turns of your pepper mill
• 1/2 teaspoon baking powder
• 3 tablespoons of flour or matzo cake meal
• a heavily greased two quart casserole dish

Prepare the Low-Fat Potato Kugel

You process the potatoes in a food processor, fitted with the grater using fairly light pressure. The harder you press the coarser the texture of the potatoes. You are going to transfer half of the potatoes to drain as much liquid as possible.

Then you reprocess the balance of the potatoes with the steel blade until they are smooth. You are going to transfer those to the potatoes that are already in the colander and then I am going to let it drain really well.

Then you grate the onions with a steel blade in the food processor until they are minced. It takes about 10 seconds. Then you scrape down the side of the bowl and you process again for about 10-15 seconds. Then you are going to add the onions to the potatoes then you squeeze out the extra moisture.

Transfer all of this to a large bowl and add the eggs, the chicken bouillon, one and a half tablespoons of oil, salt pepper and baking powder and combine it well. Stir in the flour or the matzo cake meal and mix until it is well incorporated.

Bake the Low-Fat Potato Kugel

Pour your potato mixture into your well-greased pan and pour the remaining one and half tablespoons of oil on the top. This step helps the kugel get brown and crispy.

We are going to bake this in a pre-heated 425 degree oven for 35 minutes. Low fat potato kugel -- this should rest for 10-15 minutes before cutting.

Thanks for watching. To learn more, visit us on the web at About.com.