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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A classic Jewish spin on potato pudding. Ingredients:
12 potatoes, peeled and grated |
1 zucchini, peeled and grated |
1 carrot, peeled and grated |
2 onions, peeled and grated |
6 eggs |
2/3 cup all-purpose flour |
1/2 cup canola oil |
1 tablespoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drain any excess liquid from grated potatoes, zucchini, carrot, and onions, then place vegetables in a large bowl.
3. Mix eggs, flour, canola oil, salt, and black pepper into the potato mixture until well blended; pour mixture into a 9x13-inch baking dish.
4. Bake in the preheated oven until lightly brown and crisp, about 1 hour.
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