Latke is Yiddish for “pancake.” They are generally consumed on Hanukkah to commemorate the miracle of the oil lasting eight days in the story of the rededication of the Holy Temple. Frying latkes uses a lot of oil and takes time. Try this easy and healthier oven-baked latke recipe! The aluminum muffin pans do most of the work!
Ingredients:
- 5 potatoes
- 1 onion
- 1 tsp olive oil
- 1 large egg
- Pinch black pepper
- 1 ¼ tsp salt
- Olive oil or any other non-stick cooking spray
Instructions:
- Preheat oven to 375°
- Grate the potatoes and onion. Add in the olive oil, egg, salt, and pepper and mix.
- Spray your muffin pan well with the non-stick cooking spray.
- Use a tablespoon to distribute the mixture into about 25 muffin cups. Drain as much moisture off your spoon as possible before filling. Don’t overfill the cups. Flatten each one into a disk that looks like a regular latke.
- When finished, spray the tops with the non-stick spray.
- Bake for 30-40 minutes until the tops are browned a little. If the tops aren’t browning, broil them for a minute or two and they should brown nicely.
- Allow to cool; loosen around the edges and underneath with a spoon and lift them out.
- Serve with applesauce and/or sour cream.