Potato Latke “Muffins”

makes 12 muffins or 4-6 servings

2 T plus ½ tsp. vegetable oil
2 medium onions, chopped
1 tsp paprika, plus a bit more for sprinkling
1 ¾ lb. baking potatoes, peeled
2 large eggs
1 tsp salt  
½ tsp. ground black pepper


Preheat oven to 400. Heat 1 T plus ½ tsp oil in a heavy nonstick skillet. Add the onions and sauté over medium-low heat until softened, about 10 minutes. If pan becomes dry during sautéing, add ½ T water. Add 1 tsp paprika, stir to blend, and remove from heat. Allow to cool.

Coarsely grate potatoes using the large grated disk of a food processor or a hand grater. Place potatoes in a large strainer and squeeze out excess liquid. Transfer potatoes to a bowl and add sautéed onions, eggs, salt and pepper.

Oil 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 ¼ tsp oil over each and lightly sprinkle with paprika.

Bake about 45 minutes or until brown at the edges and firm.

Remove from the oven and run a small, sturdy spatula around the edges of the muffins to release. May be left in the pan 15-30 minutes to be kept hot.
 
Freezes great!! Serve with applesauce and/or sour cream on the side.


Nutritional information per serving of regular size muffins:
312 calories
10.6 g fat
29.7% calories from fat
1.8 g saturated fat
106 mg cholesterol

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