This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kitchen stores. You'll need a pan with muffin cups that hold about 1/2 cup water. Serve with Pear Cranberry Sauce.
Yield: 6 servings, 2 latkes each
Active Time: 35
Total Time: 90
- 2 pounds Yukon Gold potatoes
- 1 medium onion
- 4 cloves garlic, minced
- 3/4 cup packed fresh basil leaves, finely chopped
- 1/3 cup pasteurized egg substitute
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
- Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
- Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
- Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.
Nutrition Bonus: Potassium (26% daily value).
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 lean meat