Patty Unterman's Potato Kugelettes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup grated and drained Kennebec or Idaho potatoes
- ¼cup grated onions
- 2eggs, well beaten
- 1teaspoon coarse kosher salt
- Freshly ground pepper to taste
- 2tablespoons rendered chicken fat, plus fat to grease the muffin tins (see note)
- Matzoh meal for dusting muffin tin
Nutritional analysis per serving (6 servings)
118 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Combine all the ingredients.
- Step 3
Grease a 24-cup mini-muffin tin with chicken fat and dust with matzoh meal. Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.
- If no meat is being served at the meal, you can substitue two tablespoons of melted butter for chicken fat.
Private Notes
Comments
These kugelettes are a well loved part of our Seders over the years. Somehow cute and endearing compared to a whole kugel in a pan. Food is tradition, food is history and of course, food is love. Chag Pesach Sameach!
Two tips: 1) halve the salt. Full salt is waaaay too salty. Recipe error. I usually like salt but this was inedible. 2) the fat is to be added to the kugelettes, not just for greasing the muffin tin. With those two tips, these kugelettes are delicious!