Potato Latkes Muffins Passover Recipes

PASSOVER POTATO LATKE

Steps:

• Using the grating disk of a food processor , shred the potatoes. Transfer the grated potatoes to another bowl. Do the same with the onions.
• Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzo, eggs, salt, and pepper. Process until well-combined. Add more matzo meal if the mixture is too runny.
• Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking.
• Fry the latkes over medium heat 5 to 8 minutes per side.
• Drain on paper towels.

POTATO LATKE 'MUFFINS'

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.

POTATO LATKES / MUFFINS (PASSOVER)

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.

POTATO LATKE MUFFINS (MINI POTATO KUGELS)

Steps:

• Preheat oven to 400 degrees F. Use convection function if available and no need to lower the temperature. Grease nonstick mini muffin pans well with oil or nonstick spray.
• Chop onions in a food processor with knife blade and pulse until onions are finely diced. Place onions in a large colander with a plate underneath to catch excess liquid.
• Peel potatoes and grate them in a food processor with the grating/shredding blade. Grate in 2 to 3 batches. Place grated potatoes in a colander with onions. Drain off extra liquid.
• Combine all ingredients (except oil) in a large mixing bowl.
• Spoon batter into muffin pans. Fill each cavity to the top, and lightly smooth the batter flat. Do NOT pack the batter down tightly. Optional to brush a little oil on the tops for more crispiness and browning. If using regular muffin pans, fill each cavity half full and cook longer.
• Bake in a convection oven for 24-25 minutes. Check at 30 minutes for a regular oven. Muffins are ready when the outside of the muffin is golden brown and crispy. If the sides are golden, but you would like the tops more brown, place the muffins still in their pans under the broiler for 30-60 seconds. Run a blunt knife around each muffin to help remove from the pans.
• After the first batch in the oven, run additional batches until you have used up all the batter. When I use 2 pans with 24 muffins each at the same time, I need to run 2 batches total.
• Serve warm. Optional to top with your favorite latke toppings like applesauce or sour cream.