These potato latke muffins have all the crispy goodness of potato pancakes, but are baked instead of fried. Made with potatoes and onions, they have the perfect tender inside with crispy caramelized edges. Perfect for Hanukkah, Passover, and Rosh Hashanah. This recipe makes about 72 to 84 mini muffins. I estimate about 4 muffins per serving.
Grapeseed oil or other neutral high-heat oil to grease pans or use cooking spray
Preheat oven to 400 degrees F. Use convection function if available and no need to lower the temperature. Grease nonstick mini muffin pans well with oil or nonstick spray.
Chop onions in a food processor with knife blade and pulse until onions are finely diced. Place onions in a large colander with a plate underneath to catch excess liquid.
Peel potatoes and grate them in a food processor with the grating/shredding blade. Grate in 2 to 3 batches. Place grated potatoes in a colander with onions. Drain off extra liquid.
Combine all ingredients (except oil) in a large mixing bowl.
Spoon batter into muffin pans. Fill each cavity to the top, and lightly smooth the batter flat. Do NOT pack the batter down tightly. Optional to brush a little oil on the tops for more crispiness and browning. If using regular muffin pans, fill each cavity half full and cook longer.
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.
After the first batch in the oven, run additional batches until you have used up all the batter. When I use 2 pans with 24 muffins each at the same time, I need to run 2 batches total.
Serve warm. Optional to top with your favorite latke toppings like applesauce or sour cream.
If you want to make this recipe for 4-6 people, make ⅓ of the recipe.
If you have a family potato latke recipe that you love, make that batter and bake as described above.
You can use paper towels or a tea towel to wring out excess liquid from the onions.
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.
If using regular muffin pans, fill each cavity half full and cook longer.
Take out and measure all ingredients and get ready to move fairly quickly. Once potatoes are grated, they can turn a darker color.
Make ahead: Muffins can be frozen or refrigerated and then reheated just before serving. Reheat in a 350 degree F oven on cookie sheets until warm and bubbly, about 10 minutes.