11/8/2023 0 Comments Potatoes in muffin panAdd the shredded potatoes to the colander with the grated onion. Grate peeled potatoes in the food processor. Chop onions in a food processor and drain excess liquid. See the recipe card below for complete directions. You could also use cooking spray instead. Neutral, high-heat oil - Like grapeseed, avocado, or safflower oil.Amazon sells matzo meal as well. If it's not Passover, flour can be used instead, although I use matzo meal for these year round. You can also find it at online Jewish grocers. Matzo meal - Should be available at your local grocery store.Yellow or brown onions - Three small or two large onions.You could substitute for russet potatoes. Yukon gold potatoes - This is a great type of potato for this recipe, since Yukon gold potatoes are waxy enough to hold their shape when shredded, but starchy enough to get those delicious crispy edges and soft center.See the recipe card below for a complete ingredient list and measurements. I also love that these are easy to make in advance and reheat, which is helpful when cooking for a big family seder. Growing up it was my #1 favorite Passover dish. I always looked forward to these potato latke muffins, crispy on the outside, moist and soft on the inside. She used to make this for every Passover holiday, along with her haroset and brisket. Great recipe to serve a crowd, or it can be halved easily.ĭana's note: This recipe has been passed down from my aunt Rose.These are healthier than traditional fried latkes. Guests love them, and they always disappear no matter how many I make. They are also great when you want to served baked latkes instead of fried. Serve them as a potato side dish for any holiday or shabbat. Potato latkes are traditionally served for Hanukkah, but my family’s tradition is to serve these for Passover Seder. They work well for Passover since they are made without regular wheat flour, which is one of the grains not eaten during Passover.
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