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3 zucchini
2 potatoes
pinch white pepper
pinch sugar
salt, to taste
1 and 1/2 tablespoons oil, divided
2 tablespoons potato starch
2 eggs
3 large carrots
pinch white pepper
pinch sugar
salt, to taste
1 and 1/2 tablespoons oil, divided
2 tablespoons potato starch
2 eggs
Preheat oven to 350 degrees Fahrenheit.
Process zucchini with the potatoes in a food processor with the kugel or chopping blade. Remove to a strainer set over a bowl, and drain the zucchini (a lot of water will drip down into the bowl).
Remove zucchini to a large bowl and add pinch white pepper, pinch sugar, and 1/2 tablespoon oil. Sift potato starch over zucchini and mix to combine. Add eggs, salt, additional pinch sugar, and remaining tablespoon of oil. Mix well. Set aside.
Process carrots in a food processor with a kugel or chopping blade. Combine with remaining ingredients as in step 3.
Grease a muffin tin well. Scoop a spoonful of carrot into muffin cup so that it is halfway full. Flatten. Top with a scoop of the zucchini mixture and fill muffin cup to the top. Repeat with remaining batter.
Bake for 25 minutes, or until mini kugels are firm to the touch.
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Regular size muffin Can I make this in regular muffin tins as well? Do they freeze well
Sure thing on both.