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I need a BAKED latke

Rhea's picture

Well, here I am today with potato shreds in my hair, which as well, smells like frying latkes, I am hoping one of you fine souls has a recipe for BAKED latkes in muffin tins. I have tried about 10 recipes and just cannot seem to get the outsides brown enough in the tin. The taste is quite yummy, but I am afraid if I bake them longer than the 40 or so minutes I will have a new version of a Canadian hockey puck!


Of course those fried ones just taste so divine, but the BF is convinced that I am trying to clog his arteries with the fried latke versions that are out there. 


HAPPY CHANUKAH to my fellow latke fryers!!! :)


rhea


I can't even afford the lifestyle I don't want...

I can't even afford the lifestyle I don't want...

nexus's picture

(post #66490, reply #1 of 12)

I tried frying latkes in little or no oil years ago and they just didn't taste right. I'd like (please) to see your recipe for baked latkes that taste good.


Tell your bf that if you fry in an oil that is good for you like olive or peanut it will not clog his arteries. Never mind the calories; latkes come but once a year at my house.


Cheryl

Rhea's picture

(post #66490, reply #6 of 12)

Thanks to all....took a while to remove the potato shreds from EVERYWHERE!!!!....But this year I remembered to bring the Cuisinart to the BF's house instead of having a repeat of last year, where I almost made grated fingers and nails...UGH!


I used Martha's (eek, I know....) recipe and it is really good, although she calls for abit of Horseradish in hers-which I omit...here it is for all....


2 large Yukon golds-grated


 1/4 large onion -grated


2 Tbs horseradish


1 egg beaten


2 TB flour


1 tsp salt


1/4 tsp pepper


canola oil for frying


I used about 2 1/2  pounds of Yukons and two eggs if that helps,and then kind of doubled everything else but the salt...(BF was looking over my shoulder when I was shaking the shaker...LOL)


I used a 1/4 cup measure lightly packed to drop into the oil and then flatten slightly...oh they were sooooooooooooooo yummy!!!!


Oh, and I greased a 12 muffin tin with oil and baked one batch for almost one hour at 350 until I could get the tops crunchy and brown...they were good....


...but alas,.....the BF and his son went for the fried ones anyhow...LOL!!!! The two cats here even smell like latkes..LOL!!!!


 I will try that Joan Nathan one this week...


I can't even afford the lifestyle I don't want...

I can't even afford the lifestyle I don't want...

dorcast's picture

(post #66490, reply #9 of 12)

Happy Chanukah.
It's one night of the year worth clogging arteries for. I'm glad your boyfriend went for the good stuff.
I can get the potato shreds out of my hair, but the smell of oil may linger for a long time.

nexus's picture

(post #66490, reply #12 of 12)

The whole house always just reeks after I make Latkes. Guess I need a better hood fan (and I need to vent it to the actual outside).

Marcia's picture

(post #66490, reply #2 of 12)

Happy Hanukkah or Chanukah to you, Rhea.


I know I DID have a recipe for latkes baked in mini muffin tins, and will look but I fear the book is long gone. It's either a Joan Nathan or a Faye Levy recipe if I'm not mistaken. Too late for today, I imagine.


(And I'm sure your hair is lovely - potato shreds add just the right touch.)

Rhea's picture

(post #66490, reply #7 of 12)

Of course it would have been nice to have noticed the few strands stuck onto my hair that was all piled up in a crazy pile BEFORE I went out and did some shopping today....LOL :)

I can't even afford the lifestyle I don't want...

I can't even afford the lifestyle I don't want...

Romana's picture

(post #66490, reply #11 of 12)

BH


happy Chanukah everyone!

MadMom's picture

(post #66490, reply #3 of 12)

Happy Chanukah to you and all my Jewish friends.  I LOVE latkes!



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Rhea's picture

(post #66490, reply #8 of 12)

I would send some your way, but they would probably not make it past Customs...hehehe Thanks for your wishes MadMom!:)

I can't even afford the lifestyle I don't want...

I can't even afford the lifestyle I don't want...

Marcia's picture

(post #66490, reply #4 of 12)

I found a recipe from Faye Levy in The Low-Fat Jewish Cookbook, a name which now makes me cringe. I'll post in case you need it later, but I'd really suggesting using more oil  for cooking the onions, AND I'd add a few tablespoons of oil to the batter for better browning.


This recipe uses regular cupcake pans - I know I've seen one which uses mini pans but where, I can't say.


Potato Latke "Muffins"


2 tablespoons plus 1/2 teaspoon vegetable oil, 2 medium onions, chopped, 1 teaspoon paprika, plus a bit more for sprinkling, 1 1/2 pounds baking potatoes, peeled, 2 large eggs, 1 teaspoon salt, 1/2 teaspoon ground black pepper, applesauce for serving


Preheat oven to 400 F. Heat 1 tablespoon plus 1/2 teaspoon vegetable oil in a heavy nonstick skillet. Add onions and saute over medium-low heat until softened, about 10 minutes; if pan becomes dry during sauteing, add 1/2 tablespoon water. Add 1 teaspoon paprika, stir to blend, and remove from 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 excess liquid. Transfer potatoes to a bowl and add 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 an run a small, sturdy rubber spatula around the edges to release. You can leave them in the pan 15 to 30 minutes to keep warm. Serve with applesauce.


Upon reflection, it might be better to add extra oil to the tops of the latkes rather than incorporate it into the batter. I'm not sure, but someone will know, should you want to make these.


You don't need a nonstick pan, either, but a dark surfaced one is a good idea to promote browning.


Edited 12/4/2007 6:53 pm ET by Marcia

Jean's picture

(post #66490, reply #5 of 12)

Here's one from the 'Zaar. http://www.recipezaar.com/48494


Happy Hanukkah!




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KarenP's picture

(post #66490, reply #10 of 12)

http://www.jillhough.com/
Jill is teaching a class at Copia and another cooking school in our area about latkes.  She is as nice a person as you'll ever meet and I think would welcome the question.