Pesto Latkes

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006

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Recipe Summary test

total:
1 hr 30 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.

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  • 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

Per Serving:
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.
Exchanges:

2 starch, 1/2 lean meat

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Reviews (3)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
12/08/2012
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. Read More
cms14344@aol.com
Rating: 5 stars
10/30/2011
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. Read More
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