Muffin Tin Latkes
Skip the skillet with this hands-off method to oven fry, and try this Muffin Tin Latkes recipe for Chanukah (or any time of year). It’s important to use both nonstick cooking spray and a splash of neutral cooking oil to prevent the naturally starchy potato batter from sticking to the tin. The result: a dozen crispy, golden-brown, sizzling potato pancakes – and minimal cleanup!
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 latkes
Ingredients
- Nonstick cooking spray, for the muffin tin
- ¼ cup vegetable oil
- 12 ounces russet potatoes (2 to 3 potatoes)
- 1 large onion
- ¼ cup all-purpose flour
- 1½ teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 large egg, lightly beaten
- Sour cream, cooked apples, caramelized onions and/or chopped chives, for serving
Method
- Arrange an oven rack in the top position and preheat the oven to 425°F.
- Generously spray a 12-cup muffin tin with nonstick cooking spray.
- Add 1 teaspoon oil to each muffin cup. Put the muffin tin on a rimmed baking sheet; set aside.
- Peel the potatoes, then shred them in a food processor or on the large holes of a box grater.
- Shred the onion. Scrape the potatoes and onion into a medium bowl. Add the flour, salt, pepper, and egg and mix to combine.
- Scoop ¼ cup of the potato mixture into each muffin cup, lightly pressing it into the bottom with your fingers; press a divot into the top of each.
- Bake until the latkes are deep golden brown and the oil is sizzling around them, 40 to 50 minutes.
- Working quickly so the latkes don’t stick, run the blade of a small offset spatula around and under each latke to loosen it from the tin, then pop them out onto on a cooling rack.
- Top the latkes with sour cream, cooked apples, caramelized onions and/or a sprinkle of chopped chives.
- The latkes can be baked up to two days ahead and stored tightly wrapped in the refrigerator. To reheat, place on a rimmed baking sheet fitted with a rack and bake at 350°F until the latkes crisp up and are hot throughout, about 20 minutes.
From foodnetwork.com
