Traditional on Chanukah; lovely on Passover; can be served as a side for dinner or lunch or brunch; great anytime.

In large mixing bowl, combine the following fresh ingredients:
-2 large russet potatoes, grated
-3 medium russet potatoes, grated
-1 small yellow onion, diced
-1 small red onion, diced
-3 stalks green onion, cut into thin slices
-4 eggs
-Kosher matzah meal or potato pancake mix, 3 - 4 tablespoons to reach a light folding texture
-Parsley, fresh - dice leafy ends from a small handful of fresh branches
-Lemon juice, 1/2 fresh lemon - squeeze filtered juice (to avoid seeds, use cheese cloth or remove seeds before squeeze or pick out)
-Olive oil, a 'round-robin' 4-second light drizzle

Pour over top Kosher salt.

Sprinkle a bit of freshly ground black pepper over mixture.

In a big iron or metal frying pan, pour 1/2 inch thick vegetable oil and heat.

Form approximately 2-2.5 inch semi-flat patties with the mixture and fry.

Watch, turn/flip gently as soon as edges become mildly firm.

When done, both sides should be golden brown.

Place cooked 'potato patties' atop paper towel that is layered on a flattened paper bag or regular plate.

Dr. Noroski's tips:

• Do NOT let grated potatoes sit ahead of time to prevent browning when raw.
• Present on your favorite ceramic dish and garnish with fresh parsley sprigs and pomegranate seeds (or thinly sliced lemon or orange).
• Dash with coarse kosher salt over the top.
• Eat lovingly with family and friends, anytime!

Ingredients:

• 3 eggs
• 1 large onion, peeled and chopped
• 3 medium russet potatoes, grated
• 2 medium carrots, peeled, grated
• 1 large zucchini, grated
• 3/4 cup matzah meal or flour (I use whole wheat flour, almond flour can also be used)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Oil for sautéing, I use olive oil

Tools:

Grater (use large holes) or food processor, large mixing bowl, 9x12 pan, a plate or cookie sheet for cooling sautéed veggies.

Instructions:

1. Preheat oven to 375°F.
2. Chop onions and grate the rest of the vegetables.
3. Sauté each vegetable and set aside on plate to cool.
4. In a large mixing bowl, beat eggs well.
5. After eggs are beaten, whisk in matzah meal or flour, salt, baking powder, pepper, onion powder, garlic powder.
6. Combine sautéed vegetables to the egg mixture and mix well.
7. Coat the baking dish with oil or Pam.
8. Pour the kugel batter into the baking pan.
9. Bake until top is brown and crisp, about 1 hour.
10. Enjoy!

Notes from Linda:

• Kugel is a side dish, often associated with Passover and other holidays, but enjoyed all year round.
• Starting with potatoes, any vegetables may be added to this recipe to boost the health value. Feel free to add mushrooms, kale, spinach, or whatever you like and have on hand.
• If you have a child or helper, have them grate the vegetables.

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