Fried Shallot Beef Fry Kugel
Textures in kugels vary widely from fully pureed potatoes to coarsely grated potatoes. For this kugel, I am obsessed with the combination of coarsely grated potato, the beef and onion combo!
1 cup vegetable oil
5 shallots, thinly sliced
1 yellow onion, pureed
5 lbs large Idaho potatoes,
peeled and coarsely grated*
7 eggs, beaten
2 packages beef fry (12 oz, feel
free to use more!)
2 tablespoon kosher salt
3 tablespoons potato starch or
1 teaspoon ground pepper
7 eggs, beaten
*Put grated potato into a large bowl of water to prevent browning. Browning will not affect taste, just presentation.
Preheat your oven to 450 degrees. Dice the beef fry into small pieces and add to a cool pan. Turn the stove on to medium and fry until crispy. Remove beef fry with slotted spoon into a bowl while reserve grease.
Add thinly sliced shallots and fry until golden and crisp. Take care not to burn them.
Add onion, salt, pepper, potato starch/flour and eggs to a food processor. Mix until completely smooth.
Working in batches, remove grated potato from water to another large bowl, taking care to squeeze all of the excess water out.
Add onion mixture, fried shallots, and beef fry to potato. Mix thoroughly. Add to a greased 9×13 dish.
Bake for 30 minutes at 450 degrees then lower to 375 and bake for another 40 minutes until the top is browned and the edges are crisp.
And Happy Hanukkah!
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