Potato Latke Muffins
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We use a muffin pan to bake these potato latkes instead of frying, reducing the oil and still keep them crispy.
|5||cloves||garlic||minced, more or less to taste|
|1||cup||basil||freshly and finely chopped*|
|½||cup||parmesan, parmigiano-reggiano cheese, grated|
|1||teaspoon||salt||or more to taste|
|1||x||black pepper||to taste*|
Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray.
Peel potatoes, grate them through the large holes of a box grater into a large bowl.
Then squeeze grated potatoes in small batches between your hands over the sink to remove excess water.
Grate onion into the same bowl through the same holes.
Stir in garlic, basil, egg and egg white, cheese, oil, salt and pepper to taste.
Place ⅓ cup of the potato mixture into each muffin cup, firmly packing the mixture .
Bake the potato latkes until lightly browned and firm, about 50 minutes.
Cool them in the pan on a wire rack for 10 minutes.
You can serve these latkes with cranberry pear sauce.
First published: 2009-11-10 last updated: 2015-03-02