Basil Potato Latke Muffins

These lacy potato latkes are baked in a muffin pan instead of fried in a pan which helps avoid extra fat from the frying oil. The basil and garlic result in great pesto style flavor perfect for potatoes.

1 1/2 hours Prep: 35 minutes Cook: 45 minutes

238 calories per serving view nutrition facts

sean

6 servings suggest servings

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Ingredients

2	pounds	potatoes	Yukon Gold
1	medium	onion
4	cloves	garlic	minced
3/4	cup	basil	fresh leaves, packed
1	large	egg	or 1/3 cup egg substitute for even lower fat and leave out the egg whites
2	large	egg whites
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
2	tablespoons	olive oil, extra-virgin
1	teaspoon	salt
1/2	teaspoon	black pepper

Directions

Preheat the oven to 350°F.

Coat a 12-cup muffin pan with cooking spray.

Peel the potatoes and grate them into a colander. Squeeze them over the sink to remove as much excess moisture as possible. Dry with paper towels and place in a large bowl.

Grate the onion into the bowl along with the potatoes.

Add the eggs, garlic, basil, parmesan cheese, oil, salt and pepper and mix well.

Place a good 1/2 cup of the mixture into each muffin cup and pack down firmly.

Bake until lightly browned and firm about 45 minutes or longer for extra crispyness.

Cool in the pan on a wire rack for 10 minutes before removing from the muffin pan.

Serve with a dab of sour cream or Pear Cranberry sauce (see recipe on this site).

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Nutrition Facts

Serving Size 209g

Amount per Serving

Calories 238 29% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 43mg	14%
Sodium 560mg	23%
Total Carbohydrate 35.0g	12%
Dietary Fiber 3.0g	13%
Sugars 2.0g
Protein 9.0g	17%

Vitamin A	2%		Vitamin C	24%
Calcium	13%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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