Faye Levys Low Fat Potato Latke Muffins Recipes

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POTATO LATKES / MUFFINS (PASSOVER)

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.

Provided by blucoat

Categories     Potato

Time 1h5m

Yield 12 potato muffins

Number Of Ingredients 7



Potato Latkes / Muffins (Passover) image

Steps:

  • Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  • Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  • Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  • Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.

Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5

2 tablespoons vegetable oil
2 medium onions, chopped
1 1/4 teaspoons paprika
1 3/4 lbs baking potatoes, peeled
2 large eggs, lightly beaten
1 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper

POTATO LATKE 'MUFFINS'

Provided by Florence Fabricant

Categories     easy, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 7



Potato Latke 'muffins' image

Steps:

  • Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  • Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  • Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  • Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  • Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons vegetable oil
2 medium onions, chopped
1 1/4 teaspoons paprika
1 3/4 pounds baking potatoes, peeled
2 large eggs, lightly beaten
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

CLASSIC POTATO LATKES

Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round

Provided by Fracine Kowalsky

Categories     Breakfast, Lunch

Time 35m

Yield Makes 12 large or 24 small

Number Of Ingredients 9



Classic potato latkes image

Steps:

  • Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
  • Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
  • Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

4 Maris Piper potatoes, peeled
1 medium onion
2 large eggs
2 tbsp plain flour or matzoh meal
vegetable, peanut or canola oil, for frying
soured cream
smoked salmon
finely chopped chives
apple sauce

FAYE LEVY'S LOW-FAT POTATO LATKE "MUFFINS"

Categories     Potato     Side     Bake     Passover     Muffin

Yield 12 muffins

Number Of Ingredients 7



FAYE LEVY'S LOW-FAT POTATO LATKE

Steps:

  • 1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin. 2. Heat 1 T. vegetable oil in a heavy nonstick skillet over medium heat. Add the onions and saute until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from the heat. 3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer and press out the excess liquid. Transfer to a bowl and stir in the onions, eggs, salt and pepper. 4. Put a scant 1/3 cup of the potato mixture into each muffin tin. Smooth the tops lightly. Brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes until brown at the edges and firm. 5. Remove the "muffins" and serve at once, or leave in the pan to eep warm for 15 minutes or so.

2 Tablespoons vegetable oil
2 medium onions, chopped
1 1/4 Teaspoons paprika
1 3/4 pounds baking potatoes, peeled
2 large eggs, lightly beaten
1 Teaspoon salt
1/2 Teaspoon freshly ground pepper

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