Patty unterman's potato kugelettes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded potatos, drained and squeezed dry. |
| ½ | cup | Grated onion |
| 2 | Eggs, well beaten (You could definitely use a substitute and have a no-cholestorol alternative.) | |
| 1 | teaspoon | Kosher salt |
| Ground pepper | ||
| 2 | tablespoons | Schmaltz, margerine or butter. (I skipped this.) |
| Add'l schmaltz, margerine or butter for greasing pan. (I used olive oil, which worked with my rather sephardic meal. With a dairy meal, I think the butter would be delicious | ||
| Matza meal | ||
Directions
Source: Joan Nathan, Jewish Holiday Cooking 277. Nathan notes that Unterman made these for her three year old, who liked holding these himself.
Yield: 6 servings. (Less for starch lovers. My dinner party of 12 ate four times the recipe.)
Combine ingredients 1-6. Grease 24 mini-muffin tins and dust with the matza meal. Bake at 375 for 25 minutes, until golden. Posted to JEWISH-FOOD digest V97 #134 by Lori Fox <lef@...> on Apr 27, 1997