Muffin Tin Latkes
December 3, 2023
Traditional Latkes are made from grated potatoes, onions, and eggs, and are fried in oil until golden brown and are typically served with sour cream and applesauce. These Muffin Tin Latkes are an easier way to make them without the mess of frying. It’s important to use both nonstick cooking spray and a vegetable oil to prevent them from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.
- Yields: Makes 12 latkes
Directions
1Arrange an oven rack in the top position and preheat the oven to 425° 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.
2Peel the potatoes, then shred them in a food processor or on the large holes of a box grater. Shred the onion. Place shredded potatoes and onions in a cheesecloth and wring, extracting as much moisture as possible. I actually use a potato ricer.
3Put the potatoes and onion into a medium bowl. Add the flour, salt, pepper and egg and mix to combine.
4Scoop ¼ 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.
5Working 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.
6The 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° F until the latkes crisp up and are hot throughout, about 20 minutes.
Recipe from Stephanie Alleyne, Food Network Kitchen.
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