Potato Latke Muffins: My Favorite Passover Recipe

Passover is on my mind now because I am helping to collate Passover recipes to share with other parents at our school.  These Potato Latke Muffins are a favorite in my family for Passover Seder.  The recipe was passed down to me from my Aunt Rose who emigrated from Czarist Russia.  I remember enjoying this dish as a child, and now this dish is popular when I serve it to a whole new generation of Passover guests.  People always have second servings.  The great thing about this recipe is that it can be made ahead, and it uses much less oil than traditional potato latkes.


Recipe for Potato Latke Muffins

Makes about 84 mini muffins

Ingredients:
12 Yukon gold potatoes, peeled (about 5 lbs.)
3 small yellow or brown onions, peeled (or 2 large)
3 large eggs, beaten
1 heaping tablespoon salt, or to taste
1/3 c. scant matzo meal
Safflower oil or other neutral, high-heat oil to grease pans or use cooking spray

Directions:
1.  Preheat oven to 400 degrees F.  Use convection function if available.  Grease nonstick mini muffin pans well with oil.  I like to use pans that hold 24 muffins each.  The diameter of each muffin is about 2”.  A very good nonstick pan is important; otherwise the muffins tend to stick.
2.  Chop onions in a food processor with knife blade and pulse on/off until onions are in tiny pieces.  Place onions in a large colander with a plate underneath to catch excess liquid.
3.  Take out and measure all ingredients and get ready to move fairly quickly.  Once potatoes are grated, they can turn a darker color.
4.  Peel potatoes and grate them in a food processor (grating blade).  Grate in 2 to 3 batches.  Place grated potatoes in colander with onions.  Drain off extra liquid.
5.  Combine all ingredients (except oil) in a large mixing bowl.
6.  Spoon batter into muffin pans.  Fill each cavity to the top, and lightly smooth the batter flat.  Optional- brush a little oil on the tops.  If using regular muffin pans, fill each cavity half full and cook longer.
7.  Bake in a convection oven for 24-25 minutes.  Check at 30 minutes for a regular oven.   Muffins are ready when the outside of the muffin is golden brown and crispy.  If the sides are golden, but you would like the tops more brown, place the muffins still in their pans under the broiler for 30-60 seconds.  Run a blunt knife around each muffin to help remove from the pans.  Serve warm.
8.  Muffins can be frozen or refrigerated and then re-heated just before serving. Re-heat in 350 degree F oven on cookie sheets until warm and bubbly, about 10 minutes.

Notes:
If you want to make this recipe for 4-5 people, make 1/3 of the recipe.
If you have a family potato latke recipe that you love, make that batter and bake as described above.

Share this:

, , , , ,

16 Responses to Potato Latke Muffins: My Favorite Passover Recipe

  1. Jacqueline King September 7, 2016 at 8:42 AM #

    I bet my husband would love these. I’m going to pin them for next passover. Thanks! 🙂

    • Dana @ FoodieGoesHealthy September 7, 2016 at 8:46 PM #

      That’s great. I hope they become a favorite in you family too.

    • Sue Lipp December 24, 2016 at 8:14 PM #

      I made these for Hanukkah using hash browns. They were excellent.

      • Dana December 30, 2016 at 10:20 AM #

        Glad you liked them. Using hash browns is a clever shortcut.

  2. Andrea Gutterman April 1, 2016 at 7:50 AM #

    I’m a little confused about the recipe amounts. You say the latke recipe is for 84 mini muffins, but you indicate that you use 2 pans that hold 24 muffins each. I just want to make sure I have the right ingredients. I am just planning to make 48 mini muffins.
    Thanks!

    • Dana @ Foodie Goes Healthy April 1, 2016 at 9:26 AM #

      Thanks for your question. The amount of ingredients listed makes approximately 84 mini muffins. I edited the recipe to make it more clear.

  3. Liz April 3, 2014 at 12:07 PM #

    To keep potatoes white while waiting to cook – put grated potatoes in a bowl of ice water. It really works! the brown/pink color rinses right off.

    • Dana April 3, 2014 at 1:44 PM #

      Liz- thanks for the great tip. If you soak the potatoes, wring them dry in a dish towel to remove the water so that the potatoes crisp up instead of steam when they cook.

  4. Isabel Foodie (@familyfoodie) May 9, 2013 at 8:14 AM #

    What a beautiful recipe! Look forward to trying it!

    • Dana May 9, 2013 at 8:19 AM #

      Isabel- thanks for coming over to check out my recipe. Best, Dana

  5. Muriel Harris March 12, 2012 at 8:20 PM #

    Instead of muffins, can this be baked in a 9X13 pan?

    • FoodieGoesHealthy March 12, 2012 at 10:33 PM #

      Muriel- I haven’t tried it, but I think that the potatoes would not come out as crisp in a large pan. When you make these as mini-muffins, they are crispy on the top, bottom, and all around the sides. To me this produces the right ratio of outer crispness to inner soft potato. I have tried these in a regular muffin pan, and when I filled them to the top, the potato was a little mushy inside. When I filled the regular muffin tin half way, the potato latke muffins came out just right. Mini-muffin tins are shorter than regular muffin tins, so you can fill them to the top. So, technically you can make this recipe in a pan, but the overall dish would be much less crisp.

Trackbacks/Pingbacks

  1. Potato Latke Muffins: My Favorite Passover Recipe - Foodie Goes Healthy Recipe Blog - Jelli Donut - February 21, 2017

    […] Potato Latke Muffins: My Favorite Passover Recipe – Foodie Goes Healthy Recipe Blog […]

  2. Use Potatoes to Liven Up Your Passover Meals - Foodie Goes Healthy Recipe Blog - April 20, 2016

    […] Click here for the Potato Latke Muffins recipe. […]

  3. Crispy Smashed Potatoes | Foodie Goes Healthy Recipe Blog - April 16, 2015

    […] table. I knew my family would love them, but I hoped they wouldn’t complain that our beloved Potato Latke Muffins were missing from the table. After all, potato latke muffins have been a Passover family favorite […]

  4. Flourless Nutella Chocolate Cake and Passover Memories | Foodie Goes Healthy Recipe Blog - March 29, 2012

    […] crystal glasses. She cooked for a week making an extensive menu featuring her signature brisket and potato latke muffins. In fact, my aunt Rose was a colorful character herself. She dressed in bright colors and leopard […]

What do you think? I'd love to hear from you.