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?
yield: 30 pieces
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
• 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.
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