- Active Time 35m
- Total Time 1h 30m
6 servings, 2 latkes each
This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kitchen stores. You'll need a pan with muffin cups that hold about 1/2 cup water. Serve with Pear Cranberry Sauce.
- 2 pounds Yukon Gold potatoes
- 1 medium onion
- 4 cloves garlic, minced
- 3/4 cup packed fresh basil leaves, finely chopped
- 1/3 cup pasteurized egg substitute
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
Peel the potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate the onion into the bowl through the same holes in the box grater.
Stir in the garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
Bake the latkes until lightly browned and firm, 45-50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
215 calories; 7g total fat; 2g total saturated fat; 6mg cholesterol; 519mg sodium; 30g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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