Advertisement

Pesto Latkes

December 2006

Your rating: None Average: 4 (3 votes)

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.



READER'S COMMENT:
"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...
Pesto Latkes Recipe

Makes: 6 servings, 2 latkes each

Active Time:

Total Time:

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

Preparation

  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 1/2 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

Per serving: 215 calories; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 30 g carbohydrates; 8 g protein; 3 g fiber; 519 mg sodium; 927 mg potassium.

Nutrition Bonus: Potassium (26% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 lean meat



More From EatingWell

Recipe Categories

Holiday
Hanukkah
Passover
Ease of Preparation
Moderate
Ethnic/Regional
Jewish
Mediterranean
Total Time
More than 1 hour
Servings
6
Preparation/ Technique
Bake
Meal/Course
Dinner

Publication
December 2006

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner