Flourless Muffin Cup Potato Latkes – Crispy on the outside and soft in the middle, these muffin cup potato latkes are healthier than the fried version and so much easier!
My kids are often the inspiration behind recipes I try.
For instance, back when kids actually went to school, my daughter Natalie had a Christmas party focused on the food of different countries.
Latkes happened to be on the menu, and she came home raving about them!
Her enthusiasm intrigued me enough to give them another stab.
I say ‘another’ because prior to her fervor, I’d created many-a-latke, some good, most very bad.
I’d baked and pan-fried them and generally found the task of making latkes to be very arduous. That’s why the muffin pan is so handy here!
No standing over the stove frying each one by one, no kitchen mess, no splattered oil on the pants.
Just press the mixture into a muffin pan, set to bake, and walk away!
How to serve:
-A dollop of Greek yogurt or sour cream with a sprinkle of scallion
-Unsweetened applesauce (make it in the Instant Pot!)
-Ketchup (low sugar ketchup recipe here)
I hope you enjoy this easier latke recipe if you try it!
Flourless Muffin Cup Potato Latkes
- 4 Russet potatoes (each potato = about 8 ounces)
- 1/2 small yellow onion (about 4 ounces)
- 1 large egg
- 1 tsp olive oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 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 as best you can.
- Mix the grated, squeezed potatoes with the onion/egg mixture. (I use my hands for this to make sure the egg is 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 about 24 latkes.)
- Bake the latkes for 40-45 minutes until tops are golden.
- To release them, run a knife around the perimeter and use a small spoon to scoop them out.
- Enjoy while warm.
I only have used russet potatoes for these, so I’m not certain about other varieties.
Butter your muffin pans REALLY WELL or you will end up with major stickage.
I’ve found butter to be the best ‘grease’ to use. I’ve tried other oils, and the cups stick a bit more.
Some of the items I use in this recipe:
Mixing the egg…
Add in the grated onion…
Squeeze out the potatoes…
Mix in the potatoes (grab a helper!)…
Pack in the potatoes…