Potato Latkes Muffins Passover Recipes

POTATO LATKES / MUFFINS (PASSOVER)

Potato Latkes / Muffins (Passover) image

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.

Provided by blucoat

Categories Potato

Time 1h5m

Yield 12 potato muffins

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 medium onions, chopped
1 1/4 teaspoons paprika
1 3/4 lbs baking potatoes, peeled
2 large eggs, lightly beaten
1 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper

Steps:

Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.

Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5

POTATO LATKES I

Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

Ingredients

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

Steps:

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

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