My grandson, Judah, has learned a new word this summer. Abracadabra.
Abracadabra is quite a mouthful for a two year old. And, when Judah uses the word, he uses it with such flair. He must have learned it from one of the many shows he enjoyed in summer camp.
I have been preparing potato kugel for as long as I remember and most kugels share similar ingredients. I have two potato kugel recipes on this blog (Davida’s Awesome Potato Kugel, Simply the Best Potato Kugel Ever and ) and they are both delicious, but rather similar.
There just doesn’t seem to be much new in potato kugel.
After I published Davida’s famous potato kugel recipe (Davida’s Awesome Potato Kugel), my aunt shared a secret tip to her fluffy and creamy potato kugel that proved to be wonderful.
It is a very simple and effective secret. And, it is well-deserving of the simple to wow seal of approval and Judah’s favorite word, Abracadabra.
Wait for it….
Tante Sari adds seltzer to her potato kugel batter. The effervescence of the seltzer adds lightness and creaminess to the potato kugel. I adapted my potato kugel recipe to accommodate the seltzer and after some tweaking (with plenty of happy taste-testers around), here is the simple to wow recipe. It has received rave reviews from family and friends alike.
1 onion, quartered
1/3 cup of seltzer
1/3 cup oil
3 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
4 medium to large potatoes, peeled and cut into chunks
Set oven to 450°F degrees.
Coat a pyrex pie plate lightly with oil and place in oven (no preheating necessary).
While the oil is heating up, using the metal s-blade of the food processor, shred the onion. Once the onion is shredded, add oil, eggs, seltzer, salt and pepper. Pulse a couple of times to combine.
Remove the s-blade and add the shredding blade to the food processor. Shred the potatoes. Pour everything into a large mixing bowl and stir to combine. I like to use the stainless steel mixing bowl of my Kitchen Aid mixer, since it is a large, sturdy bowl with a handle for pouring,
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