Potato Kugel Puffs

Create classic potato pancakes with traditional ingredients and preparation.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12

Ingredients

2
tablespoons margarine
1
medium onion, chopped (1/2 cup)
1
medium carrot, finely shredded (3/4 cup)
2 1/2
cups water
1
box (about 6 oz) potato pancake mix
2
tablespoons matzo meal
1
teaspoon parsley flakes
1/8
teaspoon ground nutmeg
1/8
teaspoon pepper
2
egg whites

  • 1 Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
  • 2 In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
  • 3 In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
  • 4 Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
  • 5 Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.

Expert Tips

Potato pancake mix that is kosher for Passover is available where other Passover products are sold.

Add even more delicious flavor to these airy potato treats by topping them with applesauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
80mg
80%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.