Kugel is surely the best part of Passover — or any Jewish holiday. This old school comfort food has stood the test of time for good reason: It’s filling, easy to make and versatile. And it’s delicious, however you make it. From classic potato kugel to easy zucchini kugel with springtime flavors and an indulgent apple matzah kugel with a pecan–brown sugar streusel topping, you’ll find something on this list that makes your heart sing. So dig into The Nosher’s best kugel recipes for Passover, or anytime.
1. Classic Potato Kugel
Evidence that simple, humble dishes are often the most delicious. Don’t get scared about the amount of oil in this dish, just embrace it! And if you can resist finishing up the entire pan in one sitting, use the leftovers for these fried potato kugel balls – a unique and tasty snack in their own right.
2. Cauliflower Kugel
With all due respect, this might be even better than potato kugel. This cauliflower kugel is a really delicious, lighter option that doesn’t compromise on comfort or flavor. Not convinced? Check out all the five-star reviews.
Note: You can make it up to four days in advance.
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3. Spring Zucchini Kugel
Kugel doesn’t have to be indulgent and rich (though there’s nothing wrong with that!). Bookmark this light, springtime zucchini kugel flavored with lemon zest, basil and mint for midway through Passover when you’ve reached peak potato fatigue.
4. Yapchik (Potato Kugel with Meat)
Yapchik is an Ashkenazi dream: Two layers of potato kugel encasing a tender meat filling. Aka “Hungarian cholent,” this one-pot meal will warm you from the inside out.
5. Salt and Pepper Spaghetti Squash Kugel
Light and fluffy with the perfect salty-sweet balance, this spaghetti squash kugel will surprise and delight.
6. Mini Potato Kugel Cups
Move over, matzah brei, these cute little kugel cups make the best Passover breakfast. Add sauteed mushrooms or greens into the batter, or top with a fried egg for golden, crispy, creamy bites.
Note: These keep for up to one week in the fridge and up to one month in the freezer.
7. Plantain Kugel
The shtetl meets Latin America in this unique plantain kugel. Plantain can take lots of flavor, so have fun experimenting with your favorite herbs and spices.
8. Apple Matzah Kugel
Up the ante with a pecan-brown sugar streusel topping. This classic American Ashkenazi Passover dish tastes just as good (or even better) when eaten for breakfast the morning after seder, with a little yogurt or drizzle of cream.
Note: This kugel keeps for up to one week in the refrigerator.
9. Cast Iron Potato Kugel with Schmaltz
Wondering why your bubbe’s food always tasted so good? The answer is schmaltz, which is the shining star of this potato kugel recipe. Be sure to preheat your cast-iron pan to ensure this classic kugel has those coveted crispy edges.
