Potato Kugelettes – You Can’t Eat Just One!

April 10, 2012

Add Something From Here to Pinterest

Potatoes grace our dinner table once or twice a week. With the absence of all things gluten, getting creative with brown rice, quinoa, millet, and potatoes is a weekly activity.

This past weekend, my sister-in-law hosted the first night of Passover. Holidays are always a joint effort, sharing in both the cooking and the planning. I chose to make a vegetable dish, spicy, kale salad (both recipes to come), these chocolate cakelettes, and coconut macaroons. Originally, I volunteered to make Passover doughnuts, but those still need work. Lots of work, yet determined.

My SIL, made the main course, matzoh ball soup, an apple cake, and these little bites of potato deliciousness. Two dozen disappeared before dinner was served. These are every bit as good, if not better than my brother-in-laws (BIL) potato latkes.

Grating the potatoes by hand and then pulsing half of the mixture in a food processor gives the finished product both a creamy and a chunky texture. I made these last night for dinner, along side baked buffalo drumettes, kale chips, and a chocolate chip skillet cookie for dessert. I confess, I ate 4 (maybe 5) before anyone sat down to the dinner table.

Keeping these totally gluten free, after buttering the pan, I dusted the tin with almond flour  rather than matzoh meal. You must not skip this step. I had a little extra potato mixture and, well, I got lazy. I thought the additional pan was a nonstick. Ooops! I merely buttered the pan. Not a good idea. They didn’t go to waste, the kids enjoyed the scraps!

To me, these have all the similarities of a potato pancake without the hassle, nor the smell, of frying. Frying, regardless of how many windows are left open, permeates. Thus takes days to leave the confines of your ktichen as well as your home.

I am already fantasizing about these, topped with a little bit of grated, red onion, finely chopped egg whites, and a large dollop of caviar – the good stuff. A somewhat, modern day blinis! Care to join me?

Potato Kugelettes
yield: 30 pieces

ingredients:
2 russet potatoes, grated
1/2 yellow onion, rough chopped
4 eggs, slightly beaten
3/4 teaspoon Celtic sea salt
1/4 teaspoon black pepper
4 tablespoons ghee, melted
almond flour for dusting

instructions:
• preheat oven to 375*
• generously butter a 24 capacity mini muffin pan. dust with almond flour. shake off excess and discard.
• in a small saucepan over a low flame, melt the ghee. set aside to cool slightly.
• in a large, glass bowl, combine the eggs, Celtic sea, pepper, and melted ghee.
• peel and dry potatoes.
• using a box grater, grate potatoes and immediately place 3/4 of the grated potatoes in the work bowl of a food processor. pulse 5-7 times. you want to see visible chunks. add pureed potatoes and balance of the grated potatoes to the egg mixture. mix to combine.
• toss chopped onions into the same work bowl and pulse 5-7 times. again you want to see visible, small chunks.
• add onions to potato mixture and incorporate.
• drop mixture into prepared muffin tins. fill almost to the top.
• set muffin pan on a parchment lined, rimmed baking sheet and bake for 25-30 minutes or until the tops are a bit golden.
• remove from oven and let rest about 10 minutes. while still hot, carefully removed kugelettes from pan and place on a platter.
• serve warm or at room temperature.

More Potato Bites around the Web:

Potato Croquettes – Cooking Tackle
Potato Laced Breadsticks – Spoon Fork Bacon
Mini Potato Pancakes with Green Garlic + Chives – The Kitchen
Sweet Potato, Beet, + Turnip Chips – Linda Wagner

{ 15 comments… read them below or add one }

1 Lana April 10, 2012 at 11:14 pm

We don’t have a gluten-free household, but my youngest is a Type 1 diabetic and Celiac Disease always looms on the horizon:)
I love these little potato kugelettes (even the name is adorable:) and if I can get the taste of latkes, I am all in!
I hope you had a great holiday!

Reply

2 Susan April 11, 2012 at 7:30 am

Hi Lana, I had no idea your child was diabetic. My girlfriend’s 10 year old was just diagnosed with type 1 and boy has it changed their world. These little kugelettes are so good – yet one can’t really go wrong with a potato onion combo! In response to your last email, I would love to find some time to meet. Let’s make that happen!

Reply

3 Kim April 11, 2012 at 4:22 am

You’re right, I would not be able to eat just one of these… Looks so good!

Reply

4 Shari Garrison April 11, 2012 at 6:38 am

Hi Suz!!! I absolutely LOVE LOVE LOVE your blog! Thank you for how you enrich all of our lives! Have you ever posted a recipe for kale chips? I am looking for one now. Thanks. Much love!

Reply

5 Susan April 11, 2012 at 6:47 am

Hi Shari!! So wierd, I was just taking about you with my youngest. He had asked about the painting in the kitchen, the one with the tea cup. I told him all about you, where you live, how we met, etc!!! It is soooo good to hear from you and I am glad you are enjoying my blog!!

I have not posted kale chips, but ironically make them every week. This is what I do: Preheat the oven to 300*. I break the leaves away from the stem and then discard the stems. Put in a bowl. I put about 2-3 teaspoons of olive oil in my hands and then massage the oil into the kale. You don’t want to over oil the kale or you will end up with mushy baked leaves rather than chips. Spread the kale on a wire rack set over a rimmed baking sheet (I lightly spray the wire rack). Sprinkle with a little Celtic Sea Salt or any course satl. Place the kale in the oven and bake for about 18 minutes or until the leaves are crispy. My kids eat them as they are coming out of the oven! Let me know how they turn out. And again, it is so great to see your name in my inbox…would love to catch up!! xxxx

Reply

6 Allison [Girl's Guide to Social Media] April 11, 2012 at 6:58 am

Yum. These are the perfect blank canvas for a creative and flavorful topping!

Reply

7 Amanda April 11, 2012 at 6:58 am

These sound and look delicious!

Reply

8 Esi April 11, 2012 at 7:00 am

Such a creative way to do kugel!

Reply

9 Maria April 11, 2012 at 8:29 am

I know I can’t eat just one!

Reply

10 marla {family fresh cooking} April 11, 2012 at 9:08 am

You are right ~ I would need about a dozen per sitting!

Reply

11 Kristina Vanni April 11, 2012 at 2:38 pm

Yum! I bet you can’t eat just one! Sounds delicious and a great take on potato pancakes!

Reply

12 Sylvie @ Gourmande in the Kitchen April 11, 2012 at 7:46 pm

Perfect little bites! Speaking of grazing…I could munch on these all day.

Reply

13 HeatherChristo April 12, 2012 at 6:21 am

Oh Susan- these are amazing! You are right. I couldn’t eat just one!

Do you have a recipe for Matzo Ball soup? I have a husband who adoooores it and I don’t know anything about it?

Reply

14 kale @ tastes good to me! April 12, 2012 at 1:19 pm

My flight gets in at 10pm. Be ready. ;)

As much as I love frying, (oh and I do…I do) you are right about the permeating odor. These look fantastic!

Reply

15 Susan April 16, 2012 at 8:30 am

Hi Kale! These are every bit as good as a traditional, fried latka, but better. It’s the perfect weeknight side dish along side almost any form of protein! Fly safe!!!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: