Crispy Potato Kugel Cups

Delightful crispy potato kugel cups are perfect for gatherings, transforming simple ingredients into an impressive and comforting dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 cups

Course: Snack & Appetizers

Cuisine: Jewish

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

0.75 cup extra virgin olive oil Feel free to use a different oil if preferred.
3 large eggs They bind the ingredients and give a lovely texture.
2 teaspoons kosher salt Essential for enhancing the flavors.
0.5 teaspoon freshly ground black pepper Adds a touch of warmth.
6 large Idaho potatoes Perfect for achieving a crispy exterior.
1 large onion Grated for sweetness and depth.

For Serving

chopped fresh herbs Try parsley or chives for freshness.
sour cream Creamy accompaniment for the cups.

Equipment

muffin tin
mixing bowl
Grater
Oven

Method

How to Make Crispy Potato Kugel Cups

Preheat the oven to 375°F (190°C).
Peel and grate the Idaho potatoes and onion into a mixing bowl.
Combine grated potatoes, onion, eggs, olive oil, salt, and pepper.
Spoon the mixture into a greased muffin tin, filling each cup about three-quarters full.
Bake for about 60 minutes, until golden brown and crispy.
Remove from the tin and top with chopped fresh herbs and sour cream.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 320mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 20mgIron: 4mg

Notes

Optional: Garnish with a sprinkle of paprika for added color and flavor.

Tried this recipe?

Let us know how it was!