Skip the skillet with this hands-off method to “oven fry” latkes in a muffin tin for Hanukkah – or any time of year. It’s important to use both nonstick cooking spray and a splash of neutral cooking oil to prevent the naturally starchy potato batter from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 12 latkes |
Ingredients
- Nonstick cooking spray, for the muffin tin
- 1/4 cup vegetable oil
- 12 ounces russet potatoes (2 to 3 potatoes)
- 1 large onion
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 large egg, lightly beaten
- Sour cream, cooked apples, caramelized onions and/or chopped chives, for serving
Instructions
- Arrange an oven rack in the top position and preheat the oven to 425 degrees F. Generously spray a 12-cup muffin tin with nonstick cooking spray. Add 1 teaspoon oil to each muffin cup. Put the muffin tin on a rimmed baking sheet; set aside.
- Peel the potatoes, then shred them in a food processor or on the large holes of a box grater. Shred the onion. Scrape the potatoes and onion into a medium bowl. Add the flour, salt, pepper and egg and mix to combine.
- Scoop 1/4 cup of the potato mixture into each muffin cup, lightly pressing it into the bottom with your fingers; press a divot into the top of each. Bake until the latkes are deep golden brown and the oil is sizzling around them, 40 to 50 minutes.
- Working quickly so the latkes don’t stick, run the blade of a small offset spatula around and under each latke to loosen it from the tin, then pop them out onto on a cooling rack. Top the latkes with sour cream, cooked apples, caramelized onions and/or a sprinkle of chopped chives.
- The latkes can be baked up to 2 days ahead and stored tightly wrapped in the refrigerator. To reheat, place on a rimmed baking sheet fitted with a rack and bake at 350 degrees F until the latkes crisp up and are hot throughout, about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 114 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 180 mg |
Reviews
These were excellent and we are making them again. Two additional steps were required though (prompted in part by Lisa’s comment/ First, after shredding the potatoes, it is important to squeeze out excess liquid. Do this over a bowl and catch the liquid. Let it sit for a while and pour off the water. There will be some potato starch in the bottom. Add this back to the shredded potatoes. [This is a nurmal step in making conventional latkes.] Second, after shredding the onions, Pour into a sieve and discard the excess water. The result will be crisped latkes — not at all mushy. Also, we are considering adding garlic and parsley flakes to our next bach.
The latkes are tasty and using a muffin tin is an excellent idea! I took off one star because, having followed the instructions with regard to generously spraying the muffin tin AND adding a tsp of oil to each well, I found the latkes didn’t seem fully cooked on the inside. My total baking time was 52 minutes. I will try again, using a moderate amount of cooking spray and omitting the tsp of oil. It’s also possible that there is just too much moisture in the potato-onion combo and it needs to be wrung out.