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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.

Source: EatingWell Magazine, December 2006


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

200 calories; protein 5.8g; carbohydrates 29.8g; dietary fiber 2.8g; sugars 2.1g; fat 6.7g; saturated fat 1.7g; cholesterol 5.7mg; vitamin a iu 400IU; vitamin c 19.8mg; folate 25.9mcg; calcium 85mg; iron 0.9mg; magnesium 36.8mg; potassium 569.4mg; sodium 535.2mg; thiamin 0.2mg.

2 starch, 1/2 lean meat