I received a frantic phone call from a friend two nights ago asking for a quick and easy way to make latkes a.k.a. potato pancakes.  Also, would it be possible to make it more adult friendly. I was waiting for the deep breath and the inevitable question… and could you make it for me?

I don’t make latkes and truth be told- they usually give me a whopping case of heart burn. I started making this vegetable kugel years ago as a vegetarian main course during the holidays. It can be served hot or at room temperature and one serving can feed an army. Frying up individual fritters can be quite time consuming and a hassle to clean up. This dish is baked and cooked until a crispy crust is formed. You won’t miss the fat or calories or being married to the stove.

This kugel keeps up to 3 days under refrigeration and freezes up to 2 months.

Vegetable Kugel

3 large zucchini (about 1 pound), topped and tailed
3 large carrots (9 to 10 ounces), peeled
2 baking potatoes (l pound), peeled
1 large onion (7 to 8 ounces), peeled
4 large eggs, whisked together
1 1/2 teaspoons sea salt
25 grinds black pepper
2/3 cup canola oil
1 cup matzah meal or extra bread crumbs
1/2 cup dried bread crumbs

Select an oven-to-table dish measuring approximately 10 by 8 by 2 inches deep, or use an oval gratin dish 11 to 12 inches inches long.

Preheat the oven to 350°F.

Grate all the vegetables on the finest blade of the food processor (or by hand) and mix together in a bowl. Drain the excess liquid. In a very large bowl, whisk the eggs and seasonings until fluffy, then stir in the oil, matzah meal, and bread crumbs followed by the vegetables. Mix very thoroughly, then pour into the baking dish and smooth level.

Bake for 1 to 1 1/4 hours or until a rich golden brown. To serve, cut into squares. The kugel reheats well either in a moderate oven or in the microwave.

Recipe from Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes