Sunday brunch: Eric Himan's kugel cakes

TULSA - Kugel cakes (for Rosh Hashanah)


  • 1/2 cup olive oil
  • 2whole eggs
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse black pepper
  • 3 large Idaho potatoes
  • 1medium zucchini, quartered
  • 1 carrot, peeled
  • 1 large onion, quartered  


Liberally grease a muffin pan with your choice of oil (12 cups total.) Place the muffin pan in the oven to heat.

Beat eggs in a small bowl mixing salt and pepper. Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.

Heat remainder of oil in a small saucepan on the stove over medium-low heat. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes, zucchinis, carrot into thin, shoestring-like strips.

Transfer potato mixture to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that were not processed properly.

Remove empty muffin pan from the oven and spoon potato mixture evenly into pan evenly. You should be able to use the whole batch.

Bake at 425 degrees for 45 minutes, or until the tops look crunchy and sides look golden and browned.

Loosen edges with a knife and unmold. Serve on a platter with a dollop of sour cream and sprinkled chives.

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