Muffin Tin Latkes

  • Level: Easy
  • Yield: 12 latkes
  • Total: 1 hr 20 min
  • Active: 25 min
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.
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Ingredients

Nonstick cooking spray, for the muffin tin

1/4 cup vegetable oil

12 ounces russet potatoes (2 to 3 potatoes)

1 large onion

1/4 cup all-purpose flour

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 large egg, lightly beaten

Sour cream, cooked apples, caramelized onions and/or chopped chives, for serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Let's Get Cooking!

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Lisa

The latkes are tasty and using a muffin tin is an excellent idea! I took off one star because, having followed the instructions with regard to generously spraying the muffin tin AND adding a tsp of oil to each well, I found the latkes didn't seem fully cooked on the inside. My total baking time was 52 minutes. I will try again, using a moderate amount of cooking spray and omitting the tsp of oil. It's also possible that there is just too much moisture in the potato-onion combo and it needs to be wrung out.

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