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Parve
Easy
20 Minutes
Diets 
From the archives of “Hey, I wonder what would happen if we deep-fried this?” comes a recipe that was created when I thought exactly that. This is a great way to repurpose leftover potato kugel. You can fry store-bought potato kugel or try this recipe.
1 9-inch (23-centimeter) round potato kugel (best when it’s cold, not fresh out of the oven)
2 eggs, beaten
1 and 1/2 cups Gefen Seasoned Bread Crumbs or panko crumbs
1–2 teaspoons Gefen BBQ Sauce
oil, for frying
Cut potato kugel into one-inch (two centimeter) cubes.
Rub BBQ sauce into bread crumbs.
Fill a pot halfway with oil. Heat till it reaches 350–375 degrees Fahrenheit (180–190 degrees Celsius).
Working in batches, place breaded cubes in the hot oil and fry for half a minute on each side until browned.
Remove with a slotted spoon to a paper-towel-lined plate.
Serve with mustard or sriracha mayonnaise.
Dredge each cube in egg and then toss in bread crumbs. Set aside.
Serves 4–6, or 6–8 as an hors d’oeuvres
Photography: Moishe Wulliger Food Styling: Renee Muller
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