Pesto Latkes

Pesto Latkes

2 Reviews
From: EatingWell Magazine, December 2006

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 ½ cup water. Serve with Pear Cranberry Sauce.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds Yukon Gold potatoes
  • 1 medium onion
  • 4 cloves garlic, minced
  • ¾ cup packed fresh basil leaves, finely chopped
  • ⅓ cup pasteurized egg substitute
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
  2. 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.
  3. Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
  4. 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.

Nutrition information

  • Per serving: 200 calories; 7 g fat(2 g sat); 3 g fiber; 30 g carbohydrates; 6 g protein; 26 mcg folate; 6 mg cholesterol; 2 g sugars; 400 IU vitamin A; 20 mg vitamin C; 85 mg calcium; 1 mg iron; 535 mg sodium; 569 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ lean meat

Reviews 2

December 08, 2012
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By: EatingWell User
A Holiday Tradition I've used this recipe for ten years. My family loves them. They don't need to be served with any accompaniment. I also alter this recipe to make plain latkes and sweet potato latkes. Pros: Quick, easy & delicious! Hassle and mess free.
November 08, 2009
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By: cms14344
The latkes turned out great for us. I had them in the oven for 50 minutes and they could have gone a few minutes more. After the waiting period, I discovered they were still a little soft for our tastes so I put them on a cookie sheet back in the 350 oven for 5 minutes. It made them just the right crispness for us. It was hard to eat just two. I used a food processer to grate the potatoes to save time. One half cup per latke filled our cupcake pan perfectly. The basil was a really nice addition and they tasted as if we had cooked them in oil in a skillet. A great way to make them without the extra oil being absorbed during the cooking process.
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