Fat-free potato kugel - a contradiction in terms? Erm - no actually!

This recipe for fat-free potato kugel was first introduced to me by my friend and colleague Leah. I soon realised that I had the cookbook it comes from - Nechama Cohen's 'Enlitened Kosher Cooking' - sitting idly on my bookshelf from a time I reviewed it for The Jewish Chronicle many moons ago. I guarantee you that no-one eating it will be able to tell  it contains no oil whatsoever - it's just as fluffy, golden and delicious as the next potato kugel!

I've made a few minor adaptations to the recipe which mean I can turn it out even more quickly, and I often serve it as mini 'kugelettes' rather than one big kugel, as you'll see from the image below.

FAT FREE POTATO KUGEL

INGREDIENTS

5 to 6 medium white potatoes, peeled        
1 large onion
2 egg whites
2 large eggs
1 tablespoon chicken stock powder
2fld oz boiling water
Salt and pepper to taste
2 tablespoons white flour (the original recipe called for wholemeal or soy flour but that was a step too far for my shabbos table!)

Preheat the oven to 160'c (or 180' if not fan-assisted).

Chop the onion in a food processor then immediately switch to the grating attachment and grate the potatoes. Quickly add the eggs and egg whites to prevent the raw potatoes from going grey. Dissolve the stock powder in the water and stir in to the mixture along with the rest of the ingredients. Turn into a tin sprayed with frylight and spray the top of the kugel with frylight to help it crisp up.

Bake for 70 minutes for one large kugel, 55 minutes for 3 loaf tin kugels, or 45 to 50 minutes for 'kugelettes' (makes around 16 to 20 in fairy cake cases, of 1pp each).

Can be frozen.