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.
fresh leaves, packed
or 1/3 cup egg substitute for even lower fat and leave out the egg whites
olive oil, extra-virgin
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 ½ 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).