Plantain Kugel Recipe
Ingredients
- 6 plantains, yellowish-green shredded on the large holes of a box grater (or food processor)
- 4 eggs
- 1 red pepper peeled and minced
- 1 onion grated on the large holes of a box grater or food processor
- 4-5 garlic cloves minced
- 1 1/2 tsp. kosher salt
- 5 turns (approx.) freshly cracked black pepper (or to taste)
- 1/8 tsp. ground coriander
- 3/4 cup olive oil
Instructions
- Preheat the oven to 400 F.
- In a large bowl, mix your eggs, onion, garlic and seasoning, and fold in the shredded plantains. Allow to sit in fridge while you heat your olive oil.
- In round cast-iron pan (or round pie plate, but use a sheet pan underneath when putting in the oven), heat your olive oil in the oven until it bubbles around the back of a wooden spoon.
- Once the oil is heated, gently add your plantain mixture to the prepared pan. Spread evenly, and then place into the oven on the upper rack. (Use a sheet pan underneath if using a thinner metal or glass pan)
- After the edges begin to brown (about 25-30 minutes) lower the temperature to 300 F and cook until golden and crispy on top, around 10-15 minutes. You can rewarm later in a 200 F oven, if necessary.
Notes
(Sandy Leibowitz trained at the Culinary Institute of America and worked at top non-kosher restaurants in New York City such as the Russian Tea Room and Spice Market. Visit her at www.thekoshertomato.com and on instagram @thekoshertomato. Photo also by Sandy Leibowitz)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.