Low Fat Latkes for Hanukkah

READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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