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Make a batch of these to freeze. You can then reheat them in the microwave as you need them - one at a time or all at once. They’re a great snack, delicious with a bowl of soup or a perfect side dish.
3 medium potatoes, peeled
1 small onion
2 eggs, beaten
3 tbsp all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper, (or to taste)
1/4 cup vegetable oil
Grate the potatoes with a food processor, or by hand on the large holes of a grater. Dump the grated potatoes immediately into a colander and let your young assistant run cold water over them to wash the potato juice off - this keeps them from turning dark and yucky. Drain well. Then, by hand, have your child squeeze out as much water as possible and place the grated potatoes into a mixing bowl.
Grate or chop the onion very finely and add to the shredded potatoes along with the beaten eggs, flour, baking powder and salt and pepper. Stir to mix thoroughly. (Try to keep everything in the bowl, kids.)
Now, spoon about 1 tsp. (5 mL) of vegetable oil into each of the cups in a 12-cup muffin pan, stirring any excess oil into the potato mixture in the bowl. Turn the oven on to 375°F (190°C), place the pan into the oven, and let the oil heat for about 5 minutes. Remove the pan from the oven and carefully spoon the potato mixture into the hot muffin pan, filling the cups evenly.
Bake for 35 to 40 minutes, until the tops are lightly browned and the kugels are tender when you poke a knife into the centre.
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