Recipe - Patty Untermans Potato Kugelettes

1 cup Shredded potatos, drained
and squeezed dry.
One half cup Grated onion
2 Eggs, well beaten (You could
definitely use a substitute
and have a nocholestorol
alternative.)
1 teaspoon Kosher salt
Ground pepper
2 tablespoon Schmaltz, margerine or
butter. (I skipped this.)
Add'l schmaltz, margerine or
butter for greasing pan. (I
used olive oil, which
worked with my rather
sephardic meal. With a
dairy meal, I think the
butter would be delicious
Matza meal

Source: Joan Nathan, Jewish Holiday Cooking 277. Nathan notes that Unterman
made these for her three year old, who liked holding these himself.

Yield: 6 servings. (Less for starch lovers. My dinner party of 12 ate four
times the recipe.)

Combine ingredients 16. Grease 24 minimuffin tins and dust with the matza
meal. Bake at 375 for 25 minutes, until golden. Posted to JEWISHFOOD
digest V97 #134 by Lori Fox lef@ogc.wustl.edu on Apr 27, 1997