Usually I take Bubbe’s recipes and put a little spin on it. I take hummus– and what is that pumpkin in there? Crazy pills! I made rugelach, but doctored with nutella! And then there is Manischewitz– I sassed that up with even more booze! But there are other times when the original is hardly even recognizable. Sorry Bubbs!
That’s what I did with potato kugel. Traditionally, potato kugel is a grayish potato casserole, often served for Passover (sounds tantalizing doesn’t it?) Not these Potato Zucchini Kugel Cupcakes!
But I added a bit of pizzazz. I added zucchini and garlic and then made my kugel into cupcakes. Whoa!
Topped with a little Greek yogurt “frosting” and scallion “sprinkles”, this makes a tasty side dish.
Potato Zucchini Kugel Cupcakes
An easy Passover side dish!
Ingredients
- 2 medium potatoes washed well and peeled (about 1 pound)
- 2 medium zucchini washed well (about 2/3 pound)
- 1/2 white onion
- 3 eggs
- 2 cloves garlic
- 1/4 cup vegetable or olive oil
- 3 tablespoon all-purpose flour or matzah meal
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 400 degrees F.
- Grate potatoes, zucchini, garlic and onions by hand (or use a food processor).
- Squeeze out any liquid with cheesecloth or paper towels.
- 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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You are my mother’s dream child. I absolutely must forward her the link to your blog. She will plotz:)
You really do have a great thing going here. Best of luck in culinary school!!!
Thanks, Jenn! My mother doesn’t think I’m that bad either. 🙂
Creative use of potatoes and zucchini!
Thanks, Gloria!
Thanks for the wonderful guest post. Looking forward to hear about your culinary school experience.
Thanks again for the opportunity, Leah!
Wonderful!!!! So much more appetizing than my green-looking potato kugel. Now I am the one who is green -with envy!!! Keep up the great creations – Bubbe
Thanks, Bubbe!!
This looks like a yummy twist on potato kugel. By the way potato kugel is only grayish when not made right. The potatoes need to be in ice cold water and you need to work fast. I have also heard that grating the potatoes after squash can keep the potatoes from turning brown/gray.
Thanks! Those are good tips on the potatoes. I guess only the potato kugel I ate growing up was grey!
This looks and sounds delicious. Want to try it but where’s the recipe w/instructions?
Thanks! Just follow the link at the bottom on the post!
checked out recipe page & it’s not there either. will try another site. thanks anyway.
Hi Marilyn- the link to the recipe is right in this post if you read it through: http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=119&Itemid=8
Thanks for the link. Looking forward to trying this asap.
WHERE DID THE OLD RECIPE GO??? DID YOU JUST Publish this? last week i went online and it was the old recipe
Hi Madeline- this is the same recipe as always! I did add in the pounds last year to make it clearer, but nothing has changed.
Looks so good…I have 2 questions…could I make this in a loaf pan instead of cupcakes? and could I do it with sweet potatoes instead of white? Thank you!
Yes and yes!
Can I do a 9×12 with this recipe? Also 400? I thought 350 for 50 minutes?
I think that would work at 350! A lower temp would work since you don’t want the top to brown before the inside is cooked.
Thank you for a perfect Thanksgiving appetizer idea! I did a test run, upped the zucchini and lowered the potato for more carb friendliness and put in mini cupcake tin. Incredible!
Yay so glad you enjoyed!
When you say “grate,” do you mean you use the steel blade of the food processor or the “grater” attachment, which shreds vegetables? Could you clarify in your recipes?
Yes, you can use the grater side (large holes) of a hand grater or a food processor. I like to do it by hand!
Hi, I want to serve these at a meat meal. What do you suggest for a replacement for the yogurt? I feel it would add a bit of added class to have a sauce or something to serve on top, non-dairy.
Hi Melinda- I think an aioli or pesto or harissa would be nice!
Wow, that was fast! Harissa it is! Thanks!
One more question, I need to feed 36 people. Can I safely quadruple this recipe or would you suggest just doubling it (or not)?
I would probably do two double batches and leave out an egg of each at first then see if you need it.
HI there – your recipes are quickly filling up my Passover Brunch menu.
Freezing questions: Can you freeze these Kugel Cupcakes? Scallion Pancakes?
Hi Devra,
Awesome!! Those are better fresh, but you can make them a few days ahead and keep in the refrigerator and reheat them. Freezing can make them a little mushy.
This recipe looks great but I’m always afraid to add sugar to a savory dish. How sweet is it and how do you think it would come out if made without the sugar?
Thanks! Lots of savory dishes have a sweet element to it, because sugar tastes good and balances the salty. This dish only has 1 teaspoon so it isn’t very sweet at all, but you could leave it out if you wanted.
air fryer?
I believe you are asking if these can be made in an air fryer. You can try, but I do not have one and have never used one so I cannot say.
can you make this kugel two days ahead and warm it up later
You can do that.
I asked a question nd still did not get an answer. do you email the answer? the question is can all the ingredients be combined and refrigerated for two days and then bake? thank you, Nessa Naftalin
I asked a question and still did not get an answer. do you email the answer? the question is can all the ingredients be combined and refrigerated for two days and then bake? thank you, Nessa Naftalin
I don’t see any emails from you. No, it’s best mixed up fresh.