Prep 10 mins
Cook 1 hr
This is a second recipe I found at my great aunt's which I'm posting here for safe keeping.
- 2 cups raw potatoes (grated)
- 1 large carrot (grated)
- 1⁄4 cup matzo meal
- 1 medium onion (grated)
- 1⁄4 cup oil
- 2 eggs
- 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.
These tiny little individual sized kugels turned out delicious. I made only half the recipe, which turned out to be 6 mini kugels for me. I baked them for about 40-45 minutes. Delicious flavor and so easy to make. NOTE: I seasoned rather liberally with the salt and pepper, since kugels usually tend to need a good amount - 1/2 tsp of each at least, but I eyeballed it.
I made this for the seder after the traditional karpas was served. I made them in mini-muffin pans as finger food. Made as directed, and then added garlic and onion powder and dried parsley. They only needed to cook for 20 minutes in their mini-muffin pans. They tasted very much like latkes to us, though a little bland. My daughter liked eating them later in the week with applesauce and I used sour cream (yup, just like latkes) as an easy meal. Reheated well.
We loved this potato and carrot kugel. So easy to make with great results. Nice and savory and just crispy enough on the outside and wonderfully moist and delicious on the inside. Will definitely be on my go-to list . Has a great presentation and easy to serve individually. Made for Fall PAC, 2012.