Low Fat Latkes for Hanukkah

1. 1

   Preheat oven to 425 degrees.

2. 2

   Drain potato to remove most liquid but do not squeeze.

3. 3

   Place shredded potato and onion in the work bowl of a food processor.

4. 4

   Add remaining ingredients.

5. 5

   Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.

6. 6

   Spray muffin tins with cooking spray.

7. 7

   Then, using a pastry brush, brush each cup with vegetable oil.

8. 8

   This helps to make crispy latkes.

9. 9

   Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.

10. 10

    Bake on a middle rack 30-45 minutes (depending on the muffin tin size) until puffed and golden brown.

11. 11

    Remove from oven and turn latkes onto a baking pan and serve immediately.

12. 12

    You may hold latkes until serving time or freeze them for later use.

13. 13

    If I do this, I under cook them just a bit till golden, but not browned.

14. 14

    Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.

* Per serving · 4 servings · Values may vary.

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