Patty Unterman's Potato Kugelettes

Ingredients

• 1 cup grated and drained Kennebec or Idaho potatoes
• ¼ cup grated onions
• 2 eggs, well beaten
• 1 teaspoon coarse kosher salt
• Freshly ground pepper to taste
• 2 tablespoons rendered chicken fat, plus fat to grease the muffin tins (see note)
• Matzoh meal for dusting muffin tin

Twenty-four potato kugelettes, for six servings

Preparation

1. Preheat the oven to 375 degrees.
2. Combine all the ingredients.
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.

30 minutes