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Pesto Latkes

Pesto Latkes

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Pesto Latkes

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 30 Minutes
  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.
RECIPE INGREDIENTS
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
Pesto Latkes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.


Peel 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 onion into the bowl through the same holes in the box grater.


Stir in 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 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Party Appetizers
 Fried Potato Latkes & Pancakes
Nutrition Facts per Serving
Yield:   6 servings, 2 latkes each
Calories: 215
Fat. Total: 7g
Protein: 8g
Carbohydrates, Total: 30g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 6mg
Sodium: 519mg
% Cal. from Fat: 29%
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