Classic Kugel (Passover) - cooking recipe

Ingredients

6 large baking potatoes
1 large onion, can use 2 medium
3 eggs, separated
4 tablespoons matzo meal, can substitute potato flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons vegetable oil, plus extra for greasing the pan or 4 tablespoons chicken fat, plus extra
vegetable oil or chicken fat, for greasing the pan

Preparation

Preheat oven to 375 degrees F.
Peel potatoes and grate them into ice water.
If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
Peel and grate the onion and set aside.
Break the eggs separately and inspect for blood spots, discarding any spotted ones.
Separate the yolks and whites and set aside.
Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
Add the grated onion to the bowl.
Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.