Ingredients
-
2
-
1
-
2
-
1
-
1/4
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Drain Potato to Remove Most Liquid but Do not Squeeze. Place Shredded Potato and Onion in the Work Bowl of a Food Processor. Add Remaining Ingredients. |
|
3
Done
|
Pulse Just Until Ingredients Are Mixed Well and the Potatoes Are Grated, not Pureed. |
|
4
Done
|
Spray Muffin Tins With Cooking Spray. Then, Using a Pastry Brush, Brush Each Cup With Vegetable Oil. This Helps to Make Crispy Latkes. Fill Each Cup 1/3 Full For Large Muffin Tin and 3/4 Full For Small Cups. |
|
5
Done
|
Bake on a Middle Rack 30-45 Minutes (depending on the Muffin Tin Size) Until Puffed and Golden Brown. Remove from Oven and Turn Latkes Onto a Baking Pan and Serve Immediately. |
|
6
Done
|
You May Hold Latkes Until Serving Time or Freeze Them For Later Use. If I Do This, I Under Cook Them Just a Bit Till Golden, but not Browned. Then I Return Them in the Baking Pan to a Preheated 425 Degree Oven and Bake 10 Minutes Until Crisp. |
