Create classic potato pancakes with traditional ingredients and preparation.
Potato Kugel Puffs
- Prep Time 20 min
- Total 50 min
- Servings 12
- Ingredients 10
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
Instructions
-
Step1Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
-
Step2In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
-
Step3In 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.
-
Step4Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
-
Step5Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.
Nutrition
60
Calories
3 1/2g
Total Fat
2g
Protein
5g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 6%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 80mg
- 3%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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