Crispy on the outside and soft in the middle, these flourless muffin cup potato latkes are healthier than the fried version and so much easier!
Well, hello there on a Sunday!
Last week, a post of mine went up on a Saturday due to technical issues on the bloggy here (it was originally scheduled for Friday).
Now, here I am on a Sunday with a new recipe for you.
The deal today is that I got invited to a blog party!
My first ever, actually, so I feel a bit excited to be a part of it.
I’ve teamed up with some other food bloggers to bring you a delicious selection of food to eat with the Oscars this year.
I used to watch the Oscars as a kid, but have kind of fallen out of the tradition in recent years.
I’m happy to take my past memories and unite them with my adult obsession: food!
For this virtual ‘party’, I was to create a recipe around one of the Best Picture nominees, for which I chose Hacksaw Ridge.
I’ve become much more interested in history and the military recently, so this movie was a good fit.
For those of you that haven’t seen it, Hacksaw Ridge is the true story of Desmond Doss, who saved dozens of lives in one of the bloodiest battles of World War II. He fought the front lines without use of any weapon, as he was a Christian pacifist that didn’t believe in killing.
My recipe stems from one of the most plentiful and cheap foods at the time, potatoes!
I’ve created many-a-latke, some good, most very bad.
I’ve baked them, I’ve (shallow) fried them, but this recipe has become my favorite way to make them.
No flour, no standing over the stove frying each one by one, making a huge kitchen mess, no splattered oil on the pants.
Just press the mixture into a muffin pan, set to bake, and walk away!
I actually created this recipe just prior to joining in the Oscar fun, and it happened to fit perfectly with my movie choice!
Flourless Muffin Cup Potato Latkes
- 4 Russet potatoes (each potato = about 8 ounces)
- 1 small yellow onion (about 6 ounces)
- 1 egg
- 1 t . olive oil
- 3/4 t . sea salt
- 1/4-1/2 t . black pepper
- coconut oil or butter , for greasing muffin cups
- Preheat the oven to 375 degrees.
- Grate the potatoes and place them in a colander to drain a bit.
- Mix the egg, olive oil, salt, and pepper together in a large bowl.
- Grate the onion and mix it with the egg.
- Place the grated potatoes in a clean tea towel and squeeze the excess moisture out. (Don't stress yourself out doing this, just get most of it.)
- Mix the grated, squeezed potatoes with the onion/egg mixture. (I use my hands for this to make sure the egg gets pretty evenly disbursed.)
- Liberally oil two 12-cup muffin pans.
- Pack in the potato mix to each muffin cup so that it is about 1/3 full. (You should get 18-24 latkes.)
- Bake the latkes for 35-40 minutes until tops are golden (see below).
- To release them, run a knife around the perimeter and use a small spoon to scoop them out.
- Enjoy while warm.
Be sure to liberally oil your muffin pans or these will stick.
We enjoy these served with:
- a dollop of Greek yogurt and a sprinkle of scallions
- unsweetened applesauce
- ketchup (homemade version here)
If you’re looking for a few more recipe ideas, check out any of the talented bloggers listed below!
- Arrival: Chocolate Dipped Fruit “Spaceship” Appetizers from Greta of Pickles Travels
- Fences: Spicy Buttermilk Chicken and Waffle Bites from Haley of Cheap Recipe Blog
- Hell or High Water: Texas Glazed Pecans from Sharon of The Honour System
- Hidden Figures: Galaxy Whoopie Pies from Jessica of Femme Fraiche
- La La Land: Espresso Star Cookies from Suzanne of Flour Arrangements
- Lion: Chicken Pakoras with Creamy Coconut Dip from Joyce of Pups With Chopsticks
- Manchester By The Sea: New England Clam Chowder from Alice of Dining With Alice
- Moonlight: Arroz Con Pollo Rice Balls with Spicy Cilantro Dip from Kara and Remington of K&R Adventures
- Oscars Signature Cocktail: Pomegranate Ginger Red Carpet Cocktail from Grace and Maddie of Double Thyme
Do you watch the Oscars? What has been your favorite movie this year?