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    You are in: Home / Recipes / Potato Latkes / Muffins (Passover) Recipe
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    Potato Latkes / Muffins (Passover)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    blucoat's Note:

    A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.

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    Ingredients:

    Yield:

    potato ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
    2. 2
      Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
    3. 3
      Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
    4. 4
      Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.

    Ratings & Reviews:

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    Nutritional Facts for Potato Latkes / Muffins (Passover)

    Serving Size: 1 (1151 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 98.4
     
    Calories from Fat 28
    29%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 35.2 mg
    11%
    Sodium 208.7 mg
    8%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.4 g
    5%
    Protein 2.5 g
    5%

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