Crispy Passover Potato Muffins
Savor the delightful flavors of these Crispy Passover Potato Muffins, a perfect addition to your Passover meal. Made from freshly grated potatoes and carrots, combined with onions and a touch of matzo meal, these miniature kugels are oven-baked to perfection. The crispy edges and soft centers make them a hit at any gathering, offering a nostalgic taste of tradition in every bite. Ideal for sharing, these muffins are simple to prepare and are sure to become a family favorite during the Passover season and beyond.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
raw potatoes
2 cups (peeled and grated)
large carrot
1 (peeled and grated)
matzo meal
1/4 cup (uncooked)
salt
to taste (none)
pepper
to taste (none)
medium onion
1 (peeled and grated)
oil
1/4 cup (none)
eggs
2 (beaten)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin by peeling the raw potatoes and the carrot, then grate them using a box grater or food processor.
3
In a mixing bowl, combine the grated potatoes, grated onion, grated carrot, matzo meal, and season generously with salt and pepper to taste.
4
In a separate bowl, beat together the eggs and oil until well mixed.
5
Pour the egg and oil mixture into the bowl containing the potato mixture and stir until everything is thoroughly combined.
6
Grease a muffin tin generously with cooking spray or oil to prevent sticking.
7
Spoon the potato mixture evenly into the muffin tin compartments, filling each about three-quarters full.
8
Bake in the preheated oven for about 1 hour, or until the tops are golden brown and crispy. For best results, rotate the muffin tin halfway through baking.
9
Once done, remove from the oven and allow to cool for a few minutes before carefully removing the muffins from the pan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Passover Potato Muffins?
These are miniature potato kugels made with grated potatoes, carrots, and onions, traditionally served during Passover.
Are these potato muffins vegetarian?
Yes, this recipe is vegetarian as it contains only vegetables, eggs, oil, and matzo meal.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the matzo meal with a gluten-free matzo meal or potato starch.
What is the best way to grate the potatoes and carrots?
You can use a standard box grater for a traditional texture or a food processor with a grating attachment for speed.
Do I need to peel the potatoes first?
Yes, the recipe specifies peeling the raw potatoes and carrots before grating them.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the muffins.
How long do the muffins need to bake?
The muffins should bake for about 1 hour, or until the tops are golden brown and crispy.
Why should I rotate the muffin tin halfway through baking?
Rotating the tin ensures that all muffins bake evenly and achieve a consistent golden-brown color.
How many eggs are required for this recipe?
You will need 2 large eggs, beaten, for this recipe.
Can I use any type of oil?
You can use any neutral vegetable oil or olive oil suitable for high-heat baking.
How much matzo meal is used in the mixture?
The recipe calls for 1/4 cup of uncooked matzo meal.
How full should I fill the muffin compartments?
Fill each muffin tin compartment about three-quarters full with the potato mixture.
How do I prevent the muffins from sticking to the pan?
Grease the muffin tin generously with cooking spray or oil before adding the mixture.
Can I make these muffins ahead of time?
Yes, these can be made in advance and reheated in the oven to restore their crispiness.
What should I serve with these potato muffins?
They are a perfect side dish for brisket, roast chicken, or served with applesauce and sour cream.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze these potato muffins?
Yes, you can freeze them for up to a month. Reheat them directly from the freezer in the oven.
What kind of onion should I use?
The recipe suggests one medium onion, peeled and grated.
Is there a way to make them extra crispy?
Ensure you use enough oil in the mixture and in the tin, and bake until the edges are dark golden brown.
Can I add other spices?
While the recipe uses salt and pepper, you can add garlic powder or paprika for extra flavor.
Are these muffins kid-friendly?
Yes, their small size and crispy texture make them very popular with children.
What size of potatoes should I use?
The recipe requires enough potatoes to yield 2 cups of grated raw potato.
Can I use this recipe to make one large kugel?
Yes, you can bake the mixture in a greased baking dish, though the baking time may vary.
Do I need to squeeze the water out of the potatoes?
While not explicitly stated in the instructions, squeezing excess moisture out of grated potatoes helps achieve a crispier result.
Are these muffins dairy-free?
Yes, they are parve (dairy-free) as they use oil instead of butter.
Is the carrot necessary?
The carrot adds a hint of sweetness and color, but you can omit it if preferred.
Can I use egg whites only?
You can use egg whites, but the muffins may be less rich and slightly less golden.
How many muffins does this recipe yield?
Depending on the size of the vegetables, it typically makes 10 to 12 standard muffins.
Can I use a different vegetable instead of potato?
You can substitute part of the potato with sweet potato or zucchini for a different flavor profile.
What is the best way to reheat them?
Reheat in a toaster oven or standard oven at 350°F to maintain the crispy exterior.