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.
From EatingWell: 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 1/2 cup water. Serve with Pear Cranberry Sauce.
2 Reviews for Pesto Latkes
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.