Potato Latke Muffins Mini Potato Kugels Recipes
POTATO LATKES / MUFFINS (PASSOVER)
A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 12 potato muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5
PATTY UNTERMAN'S POTATO KUGELETTES
Provided by Joan Nathan
Categories side dish
Time 30m
Yield Twenty-four potato kugelettes, for six servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
PASSOVER MINIATURE POTATO KUGEL
Make and share this Passover Miniature Potato Kugel recipe from Food.com.
Provided by Babycat
Categories < 4 Hours
Time 1h10m
Yield 10 muffins, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Peel veggies and grate.
- Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
- Beat eggs and oil together.
- Stir into potatoto mixture.
- Pour into well greased muffin tins.
- Bake for 1 hour or until edges are browned and crisp.
POTATO LATKE 'MUFFINS'
Provided by Florence Fabricant
Categories easy, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
- Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
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