Prep 20 mins
Cook 30 mins
This recipe is on http://www.thekosherchannel.com where you can find out lots of interesting things about Hanukkah. Getting the consistency right is important. Shred, then lightly chop, the potato and onion. A food processor works best. Brushing a bit of oil in the muffin tin cups helps them brown nicely. And be sure the oven is preheated to 425 degrees before baking. Happy Hanukkah!
- 2 lbs potatoes, shredded
- 1 onion, shredded
- 2 eggs or 1 egg and 2 egg white
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup matzo meal or 1⁄4 cup flour
- 1⁄4 teaspoon baking powder
- 1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)
- 1 tablespoon vegetable oil
- Preheat oven to 425 degrees.
- Drain potato to remove most liquid but do not squeeze. Place shredded potato and onion in the work bowl of a food processor. Add remaining ingredients.
- Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.
- Spray muffin tins with cooking spray. Then, using a pastry brush, brush each cup with vegetable oil. This helps to make crispy latkes. Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.
- Bake on a middle rack 30-45 minutes (depending on the muffin tin size) until puffed and golden brown. Remove from oven and turn latkes onto a baking pan and serve immediately.
- You may hold latkes until serving time or freeze them for later use. If I do this, I under cook them just a bit till golden, but not browned. Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.