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Flourless Muffin Cup Potato Latkes
Crispy on the outside, soft in the middle, these muffin cup potato latkes are a healthy and delicious snack or side!
Course Side Dish
Cuisine German-inspired
Keyword Gluten-Free, Grain-free, Potatoes
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 24 latkes
Calories 33kcal
- 4 Russet potatoes (each potato = about 8 ounces)
- ½ small yellow onion (about 4 ounces)
- 1 large egg
- 1 tsp olive oil
- ¾ tsp sea salt
- ¼ 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.
Nutrition facts based on making 24 latkes.
WW Points: 1
Calories: 33kcal | Carbohydrates: 6.4g | Protein: 1g | Fat: 0.5g | Fiber: 1g | Sugar: 0.7g