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
- Preheat the oven to 375 degrees.
- Combine all the ingredients.
- 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
Dining and Cooking