Recipe courtesy of
Stephanie Alleyne
for
Food Network Kitchen
Recipe courtesy of
Stephanie Alleyne
for
Food Network Kitchen
Watch how to make this recipe.
Muffin Tin Latkes
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- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 114
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 180 mg
Skip the skillet with this hands-off method to “oven fry” latkes in a muffin tin for Hanukkah – or any time of year. It’s important to use both nonstick cooking spray and a splash of neutral cooking oil to prevent the naturally starchy potato batter from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.
- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 114
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 180 mg
Ingredients
Directions
- Arrange an oven rack in the top position and preheat the oven to 425 degrees F. Generously spray a 12-cup muffin tin with nonstick cooking spray. Add 1 teaspoon oil to each muffin cup. Put the muffin tin on a rimmed baking sheet; set aside.
- Peel the potatoes, then shred them in a food processor or on the large holes of a box grater. Shred the onion. Scrape the potatoes and onion into a medium bowl. Add the flour, salt, pepper and egg and mix to combine.
- Scoop 1/4 cup of the potato mixture into each muffin cup, lightly pressing it into the bottom with your fingers; press a divot into the top of each. Bake until the latkes are deep golden brown and the oil is sizzling around them, 40 to 50 minutes.
- Working quickly so the latkes don't stick, run the blade of a small offset spatula around and under each latke to loosen it from the tin, then pop them out onto on a cooling rack. Top the latkes with sour cream, cooked apples, caramelized onions and/or a sprinkle of chopped chives.
- The latkes can be baked up to 2 days ahead and stored tightly wrapped in the refrigerator. To reheat, place on a rimmed baking sheet fitted with a rack and bake at 350 degrees F until the latkes crisp up and are hot throughout, about 20 minutes.
