Ingredients
Units
Scale
- 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 ½ tsp kosher salt
- 5 turns of freshly cracked black pepper (or to taste)
- ⅛ tsp ground coriander
- ¾ cup olive oil
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix your eggs, pepper, onion, garlic and seasonings, 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.
- 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.
Notes
- This recipe serves 6-8 people as a side dish, but if you want to double the recipe you can easily do so, just use a 9×13 pan instead of an 8- or 9-inch round pan.
- Feel free to mix up your favorite spices and herbs, as plantains really can take on many flavors.
- Store cooked kugel in the fridge. Reheat in a 200°F oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Jewish