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Potato Zucchini Kugel Cupcakes

Amy Kritzer puts trendy spin on one of Bubbe's traditional dishes

By Amy Kritzer, 5:24PM, Fri. Aug. 17, 2012

Potato Zucchini Kugel Cupcakes
Potato Zucchini Kugel Cupcakes
photo by Amy Kritzer

Kugel is a noodle or potato casserole that is traditionally served as a sweet addition to your brunch or as a side dish. As a young Jew, you could make me pretty gosh darn happy by serving up some bagels, lox, a Sunday New York Times and kugel.

Usually when whipping up a new dish, I take my Bubbe’s recipes and put a little spin on it. This time, I channeled my favorite dessert when recreating this recipe- what could be more fun than cupcakes? I can’t think of a thing! Here is a healthy kosher creation even kids will enjoy: potato zucchini kugel cupcakes. To make my cupcakes healthier, I used half potatoes and half zucchini. That way, I can eat two without guilt! Topped with a little Greek yogurt "frosting" and scallion "sprinkles", this makes a great dairy side dish, or it is parve on its own.

Check out my website What Jew Wanna Eat for more enticing recipes and don't forget to vote for me in Daily Candy’s Start Small, Go Big Contest!

Potato Zucchini Kugel Cupcakes

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 12

Ingredients:

2 medium potatoes
2 medium zucchini
2 cloves garlic
1/2 onion
1/4 cup vegetable or olive oil
3 eggs
3 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
Greek yogurt
Scallions

Instructions:

Preheat the oven to 400 degrees F.

Grate potatoes, zucchini, garlic and onions by hand or with a food processor. Squeeze out any liquid with cheesecloth.

In a bowl, mix together oil, eggs, flour, salt, pepper and sugar.

Add potato mixture to the egg mixture and combine.

Scoop into greased muffin tins and cook 40 minutes or until golden brown.

Top with sour cream or Greek yogurt and scallions and enjoy!

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