Patty Unterman's Potato Kugelettes

• 1 cup grated and drained Kennebec or Idaho potatoes
• 1/4 cup grated onions
• 2 eggs, well beaten
• 1 teaspoon coarse kosher salt
• Freshly ground pepper to taste
• 2 tablespoons rendered chicken fat, plus fat to grease the muffin tins (see note)
• Matzoh meal for dusting muffin tin

1. Preheat the oven to 375 degrees.
2. Combine all the ingredients.
3. Grease a 24-cup mini-muffin tin with chicken fat and dust with matzoh meal.
4. Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.

potatoes, onions, eggs, coarse kosher salt, freshly ground pepper, chicken

Taken from cooking.nytimes.com/recipes/1983 (may not work)