FAYE LEVY'S POTATO LATKE MUFFINS

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2 tablespoons vegetable oil

1/2 teaspoon vegetable oil, additional

2 medium onions, chopped

1 teaspoon paprika, plus a bit more for sprinkling

1 3/4 pounds baking potatoes, peeled

2 large eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 cups applesauce, optional for serving

 

Preheat the oven to 400 degrees Fahrenheit. Heat 1 tablespoon plus

1/2 teaspoon vegetable oil in a heavy nonstick skillet. Add the

onions and saute over medium-low heat until softened, about 10

minutes; if pan becomes dry during sauteeing, add 1/2 tablespoon

water. Add 1 teaspoon paprika; stir to blend, and remove from the

heat. Let cool.

Coarsely grate the potatoes using the large grater disk of a food

processor or a hand grater. Put the grated potatoes in a large

strainer and squeeze out the excess liquid. Transfer the potatoes to

a bowl. Add the sauteed onions, eggs, salt and pepper.

Oil 12 nonstick muffin pans, making sure to oil edges of bases. Using

a 1/3- cup measure, add scant 1/3- cup potato mixture to each muffin

pan. Smooth tops lightly. Spoon 1/4 teaspoon oil over each, then

shake a little paprika on top. Bake about 45 minutes or until brown

at edges and firm.

Remove from oven and run a small, sturdy rubber spatula around the

edges fo the muffins to release them. You can then leave them in the

pan 15 to 30 minutes to keep hot. Serve hot, accompanied by

applesauce if desired.

Makes 12 muffins or 4 to 6 servings.

 

Source: The Low Fat Jewish Cookbook by Faye Levy p. 22 Clarkson

Potter Publishers/ Random House NY 1997 ISBN: 0-517-70364-5