WEEKDAYS 1e|12c|p

Latke Muffins

Dawn Lerman
Servings: 16
30 to 45 min

Your usual latke, but with a fun twist!

  • Ingredients
  • step-by-step directions
Latke Muffins
  • canola oil or non-stick cooking spray (to grease)
  • 1 large yellow onion (peeled, cut into chunks)
  • 4 large Russet potatoes (peeled)
  • 2 large eggs
  • 1/4 cup matzo meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil (to drizzle)
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • cream cheese with maple syrup
  • mango chutney
  • sour cream with red horseradish
  • apple sauce
  • Preheat the oven to 400°F. Grease a cupcake tin with oil or spray with non-stick cooking spray.
  • In the bowl of food processor fitted with the grating attachment, add the onions and pulse until shredded. Remove to a colander lined with a towel or cheesecloth over a large bowl to catch the excess liquid or use a hand grater.
  • Add the potatoes to the food processor and pulse until shredded or use a hand grater. Remove the potatoes to the colander with the onions. Squeeze out excess liquid with the towel.
  • Remove the potato mixture to a large bowl and add the eggs, matzo meal, baking powder and salt. Quickly mix before it turns brown. Fill cupcake tins halfway.
  • Using a teaspoon, drizzle tops with olive oil and bake for 25-30 minutes, until tops are golden. Once cooled, pop them out onto paper-towel lined plates. Serve with applesauce, cream cheese with maple syrup, mango chutney and sour cream with red horseradish.
  • Tip: 1. Perfect dish to bring to a party. Just warm the latkes right before the meal and serve with a toppings bar.
  • 2. Swap the potato out for sweet potato or squash.
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