Mini Potato Kugels Have All Of The Flavor And Twice The Crunch Of Traditional Baked Kugel
Mini Potato Kugels
Mini Potato Kugels give us the flavor we love with built-in portion control. Although the ingredients are similar to potato latkes, they are much lower in fat because they are baked and not fried.
Everyone loves a traditional noodle kugel, but sometimes you need something parve to go with a meat meal, or you want something that is not quite so rich. Potato kugel fits the bill very nicely. By cooking it in muffin tins we have lots more of those delicious crispy edges. You can make a batch and freeze it so kugel is available anytime you would like to indulge. Potato kugel is already Passover-friendly since our version uses no flour.
What kind of potatoes are best for kugel?
Any kind of potatoes will work. I used regular baking potatoes because they are readily available, but this recipe would be delicious with yukon gold potatoes or sweet potatoes.
What kind of seasonings should I use?
Our recipe uses traditional salt and pepper but any potato-friendly seasoning you enjoy will be delicious. Some suggestions are onion powder, garlic powder, dried or fresh chives, or poppy seeds.
What kind of muffin pan should I use?
For maximum crunch, I would suggest a cast-iron muffin tin. However, I have gotten good results in regular metal tins and silicone baking cups. Adding oil to the sides will increase crunch.
What is the best way to freeze my mini kugels?
In the unlikely event you have leftovers, or if you want to make them ahead, place baked kugels on a tray in the freezer. Once frozen, place them in a plastic bag (pre-freezing them will prevent them from sticking together.) . To serve, heat on a baking tray in a 350 degree oven. We do not recommend microwaving these because we are all about the crunch.
Products used in making this recipe:
Lodge L5P3 Cast Iron Cookware Mini Muffin/Cornbread Pan, Pre-Seasoned
Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
OXO 1137680 Good Grips 3-Piece Peeler Set, 10-inch, Green/Orange/Red
Mini Potato Kugels
Mini Potato Kugels have all of the flavor and twice the crunch of traditional baked kugel
Ingredients
- 2 tablespoons vegetable oil for greasing the muffin tins
- 10 potatoes peeled and grated
- 2 onions peeled and grated
- 5 eggs beaten
- 1/3 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
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Preheat oven to 350 degrees
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Use the tablespoon of vegetable oil to grease muffin tins. Alternately, you can use cooking spray or parchment liners.
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Combine the potatoes and onions in a bowl and toss to combine. Stir in eggs, vegetable oil, salt and pepper.
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Fill muffin tins with potato mixture. Bake 40 minutes or until tops are brown and crisp.
I am definitely making these. Any trick for getting the lovely, crunchy tops?
Keep checking on them toward the end of the baking time so you can pull them at the perfect time. Let us know how you like them.
Better than my grandmother used to make (much better, in fact).
We are so glad you liked them. We won’t tell Grandma what you said.
This looks terrific! Is there any hack to avoid peeling and grating 10 potatoes? Is there a way to use those Streits/Manischewitz potatoe pancake mixes?
Thanks, Caron. I haven’t tried it with a mix, but I would suggest putting the mix into the cups and then using one peeled and grated potato sprinkled on top. This would give you the crunchy tops that are so delicious.
I made this – with what I had on hand! Yum. Thanks. I used green onions and a dash of red pepper flakes. Mine did not look as pretty as yours though scrumptious indeed. Also, mine stuck a bit on the bottom. Maybe I didn’t use enough oil? I think I’ll try parchment paper next time. Perfect Snow Day nibbles. Thanks again!
Yes, I think the culprit was not enough oil. Parchment paper or silicone baking cups will solve the sticking problem. Thank you for letting us know how you liked it.