Many thanks to Jennifer Niederhoffer for sharing this recipe with us.
Yield: 30 pieces
2 russet potatoes, grated
1/2 yellow onion, rough chopped
4 eggs, slightly beaten
3/4 teaspoon Celtic sea salt
1/4 teaspoon black pepper
4 tablespoons ghee, melted
almond flour for dusting
Preheat oven to 375, generously butter a 24 capacity mini muffin pan, dust with almond flour shake off excess and discard. In a small saucepan over a low flame, melt the ghee, set aside to cool slightly.
In a large, glass bowl, combine the eggs, Celtic sea, pepper, and melted ghee.
Peel and dry potatoes. Using a box grater, grate potatoes and immediately place 3/4 of the grated potatoes in the work bowl of a food processor, pulse 5-7 times, you want to see visible chunks, add pureed potatoes and balance of the grated potatoes to the egg mixture, mix to combine. Toss chopped onions into the same work bowl and pulse 5-7 times. Again you want to see visible, small chunks. Add onions to potato mixture and incorporate.
Drop mixture into prepared muffin tins, fill almost to the top. Set muffin pan on a parchment lined, rimmed baking sheet and bake for 25-30 minutes or until the tops are a bit golden. Remove from oven and let rest about 10 minutes. While still hot, carefully removed kugelettes from pan and place on a platter. Serve warm or at room temperature.
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