Potato Kugel Puffs

Create classic potato pancakes with traditional ingredients and preparation.

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( 6 Ratings)

6 Ratings

5 Stars 67%

4 Stars 17%

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1 Stars 17%

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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

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Directions

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.