Muffin Tin Latkes
- Level: Easy
- Yield: 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 114
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 180
- Total: 1 hr 20 min
- Active: 25 min
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
- 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.