This Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the second in the Pesach Recipe series.
The trio of egg kichel, herring and a L’chaim is synonymous with a Shabbos Kiddush. This oddly airy yet crunchy cracker has remained a steadfast of Jewish cuisine into the 21st century, undergoing various cultural iterations along its culinary journey.
Today we present a Kosher L’Pesach version of this traditional cracker (Note: This recipe contains corn starch). Kichel is the perfect snacking break from munching on Matzah, and is simple enough to make that you can take a break while your kids work in the kitchen.
IIn this video, Menachem Berkowitz, a junior chef in the Kettle & Cord kitchen, presents four varieties of flavored toppings for this classic cracker: Sugar, salt, fried onions and chocolate dipped.
For more videos from the Kettle & Cord kitchen, make sure to subscribe to the Kettle & Cord YouTube channel below.
You will need:
3 eggs
3/4 cup potato starch
2 Tbsp Sugar
1/2 cup Oil
Toppings:
Onion
Kosher salt
Sugar
Chocolate chips
Directions:
1. Mix eggs, starch, sugar and oil in the mixer.
2. Spread on cookie sheet.
3. Bake for 10 minutes on 350.
4. Cut kichels into rectangles. Sprinkle on desired toppings
5. Bake for another 30 minutes. Enjoy anytime
its meant to be 1 3/4 c potato starch
Yummy, I will definitely try it!
I’ve made Kichel last year, with this very recipe EXCEPT mine calls for 1 3/4 cup potato starch. It came out ok. Is mine a typo, is yours a typo, or it doesn’t really matter.
pretty serious knife skills for a kid. all even pieces
To #1
First- no one said “blanket”. That it is found in thousands of Jewish homes and many Jewish groceries, is enough to call it a staple Jewish dish.
Second, instead of posting a whole sermon- I will simply state: AHAVAT YISRAEL! PERIOD.
Only an ASHKENAZI dish. it’s not a blanket “Jewish” dish.