Jul 08 2009
Pesto Potato Latkes Recipe
Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.
Ingredients:
- 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
Directions:
- 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
Isn’t pesto made with pine nuts?
Isn’t pesto made with pine nuts?
These are absolutely fantastic. I made a trial batch for my husband and me the night before I plan to make a Chanukah dinner for friends. They are novel and delicious, and my husband, a self proclaimed “foodie,” says they are as good or better than anything we could get at a fine restaurant. Thumbs up!