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.

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16 Responses to Potato Latke Muffins: My Favorite Passover Recipe


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