Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.
2 pounds Yukon Gold potatoes
1 medium onion
4 cloves garlic, minced
¾ cup packed fresh basil leaves, very finely chopped
3 eggs whisked
½ cup grated Parmigiano-Reggiano cheese
2 Tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray.
Peel potatoes, then grate them in a food processor using the grating disk.
In a colander, rinse the grated potatoes under cold water.
Squeeze out the water in small batches between your hands over the sink to remove excess moisture.
Then grate onion in the food processor.
Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper.
Place a ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
Bake the latkes until lightly browned and firm, 45 to 50 minutes.
Cool in the pan on a wire rack for 10 minutes before unmolding.
Recipe adapted from EatingWell.com