Reviewed: Aug. 2, 2009

Flour? No way! Only the starch from the potatoes is necessary. By the way, I am 100% Lithuanian and grew up on this stuff and it's called Kugelis. The Lithuanian language gives gender to the noun. Kugelis is a masculine word, ending it with an "a" would change it to a feminine word and therefore it is incorrect. But thanks for sharing the recipe..it's a pretty good one. For anyone who thought it was bland..yeah it's supposed to be that way, all Lithuanian food is bland and there is never ever any kind of cheese or garlic salt in Kugelis.

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krista v.

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

Amazing and Thankyou so much. I only have a faint memory of this dish made by my great grandmother. Made for my grandfather a few weeks ago and he loved it. Make to sure to finely shred the potatoes so they cook well. Draining and pressing the soaked potatoes to collect the starch is key.

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clreich

Cooking Level: Intermediate

Home Town: Chestermere, Alberta, Canada

Living In: Carstairs, Alberta, Canada

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Reviewed: Sep. 20, 2008

Do you grate the potatoes finely the way my mother did? I prefer to coarsely grate them as for hash browns. Which is traditional?

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Barb Rolek

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2007

Made this for a potluck and this was nearly the only thing left. It was pretty bland. I would add some cheese and some more seasonings if I ever made it again.

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COURT813

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Vernal, Utah, USA

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Reviewed: Oct. 3, 2007

I am half Lithuanian, half English and was worried this dish would never compare to my grandfather's. Thank you for the recipe! I did use a food processor for the potatoes,(against my better judgement)because of a time constraint, and was extremely pleased. Grandad would definetly object to this, but for first timers this might be an option. Just remember to strain the water from the potatoes afterwards. Thanks again!

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Shellbell

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 24, 2007

I didn't see the flour...my great-grandmother never added flour, either. I would omit it.

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alagos

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Reviewed: Sep. 7, 2007

My husband was Lithuanian and taught me how to cook Lithuanian. First of all, I never use flour in my potato pancakes or Kugel. When you squeeze out the water from the potatoes into a bowl, let it sit for a minute then drain off the water carefully and at the bottom of the bowl you will find the starch from the potatoes. Take that and return it to the grated potatoes, this will help to hold them together. I like to serve them with fried salt pork, onion (fried nice and brown) and cream mixture. Just pour it over the dumplings after they are cooked and enjoy! Yummy! Yummy! P.S. Also, adding some evaporated milk to the potatoes will keep them white.

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Mal

Cooking Level: Intermediate

Home Town: Quincy, Massachusetts, USA

Living In: Stoughton, Massachusetts, USA

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Reviewed: Jun. 27, 2006

I thought this was good. But it was a bit too bland for me without adding garlic salt. I think maybe some cheese if I make it again.

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Missy

Cooking Level: Intermediate

Home Town: Heilwood, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Feb. 19, 2006

I'm not Lithuanian and never tasted Kugela before. I had a lot of potatoes and not a lot else, so a search lead me to this recipe. Grating the potatoes and onion was kind of a pain. The end result was good although not especially memorable.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 22, 2005

A little plain, but otherwise tasty, and good to reheat. Needs onions or something for flavor. Nice to try something different.

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queseracass

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Reviewed: Oct. 31, 2005

Wow, this brings back memories of family Christmas parties. I've been looking for a Kugela recipe, now that Aunt Pat has passed, and finally found a very good one. Very easy to make, but the directions for the egg/flour mixture are a little confusing. Over all, a very good recipe. 4 stars.

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