Make-Ahead Potato Kugelettes Recipe

Instructions

1. 1

   Distribute ⅓ of a cup of oil over 12-18 muffin cups and swirl it around to coat the sides. Place the muffin tin in the oven. Preheat the oven to 400˚F.

2. 2

   In a large mixing bowl, beat together the eggs until frothy. Add the matzo meal, oil, salt and pepper. Beat until frothy.

3. 3

   Only start this step when the oven and muffin tins are preheated. Drain the potatoes and place them on a kitchen towel to dry off.

4. 4

   Using the fine grating blade of the food processor (or you can do this by hand if you want), push the potato and onion, alternating, through the feed tube. Working VERY quickly, remove the grating disk and push the regular S blade into the mix in the food processor bowl. Pulse ONLY 3-4 times to chop up the mix a little. Then IMMEDIATELY dump the potato-onion mixture into the egg mixture and mix well.

5. 5

   Remove the hot muffin tin from the oven, and carefully distribute the potato mixture into the hot oiled muffin cups and gently spread it out. Return the pan to the oven and bake for 30 minutes or until brown and crisp looking.

6. 6

   Serve immediately or let cool and freeze. To reheat from frozen: Place Kugelette on a metal rack over a cookie sheet and place in a 325˚F oven for 30 minutes, then raise the heat to 400˚F and cook for 5-10 minutes more. They should be bubbling and golden. Serves 12-18.