Potato Kugelettes


You may already know that we celebrate every holiday in our family (religious, national, whatever, just love a reason to plan a party!) and for us, it’s all about the food.  Spring holidays revolve around two favorites: Cadbury Mini Eggs (scarily available in dark chocolate now, too) and Potato Kugelettes. I have no idea why I make these savories but once a year. They’re adorable and delicious! The crispy crust to potatoey middle ratio is a revelation and they’re so much better than traditional, dense potato kugel. Whip them together in ten minutes and serve as a side or for a surprising and super easy hors d’oeuvre.

Adapted from “Jewish Cooking in America,” (Knopf, 1998)

1 1/2 cups grated and drained Idaho potatoes, squeezed dry

1/3 cup grated onion

3  eggs, well beaten

1/2 teaspoon coarse kosher salt

Freshly ground pepper to taste

2 – 3 tablespoons rendered chicken fat (butter or margarine works just fine if you’re not making for Passover)

1 tablespoon Matzo meal (or flour if you’re not making for Passover)


1. Preheat the oven to 375 degrees.

2. Combine the potatoes, onion, eggs, salt, pepper, and chicken fat. Add a tablespoon of matzoh meal or flour.

3. Grease or spray 24 mini muffin cups and dust with matzo meal. Place 1 tablespoon of the filling in each muffin cup and bake 25 minutes, until golden.

Serve 4 per person

Yield: 24 kugelettes for 6 servings