(Jewish News) Part of the fun of this recipe is the fact that they are baked in muffin tins and not in a traditional casserole dish. The colors from the carrots and zucchini also make these kugel cupcakes extra fun to serve, and I’m sure you’ll get lots of compliments on the look as well as the taste.

I make these for many of the Jewish holidays throughout the year and really enjoy what the sweetness from the carrots add and how nicely they complement the earthy flavors of the potato and zucchini.

So if you are looking for a crowd-pleasing side dish, these kugel cupcakes are a must-try!

Potato, Zucchini, Carrot Kugel Cupcakes Recipe

Ingredients

  • 3 small to medium size potatoes, washed and peeled
  • 2 small zucchini, washed (peel optional)
  • 4 medium carrots, washed and peeled (use rainbow carrots for extra color)
  • 1/4 red onion
  • 1/4 cup oil
  • 2 eggs
  • 1/4 cup flour
  • 1 tsp sugar
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

Directions

  1. Grate the potato, zucchini, carrots and onion in a food processor or by hand. Let sit in a colander to drain excess liquids for about 20-30 minutes.
  2. Preheat the oven to 350°F and spray two muffin pans with cooking spray.
  3. In a large bowl, whisk together the oil, eggs, flour, sugar, onion powder and salt and pepper.
  4. Squeeze out any additional liquids from the grated vegetables, and add to the mixture in the bowl.
  5. Once thoroughly mixed, divide mixture into the muffin tins, being sure not to overfill.
  6. Bake for 40 minutes until browned. Remove from oven and let for 5 minutes before taking out of the muffin tins and serving.

This article was originally posted on Jewish News.

This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishPhoenix assumes no responsibility for them. MORE