- 1 medium onion
- 4 large potatoes (I like Yukon Gold; they don't turn brown as quickly).
- 1 slightly beaten egg, optional
- 3/4 teaspoon salt
- A few grates fresh pepper
- 2 teaspoons olive oil, plus a little for brushing pan
- Preheat the oven to 450°F. Brush muffin-top cavities with some olive oil.
- Grate the onion in your food processor with the smallest hole shredding attachment, or use a Microplane.
- Grate the potatoes the same way, into the onion. (This previents the potatoes from turning brown.)
- Set the potato/onion mixture in a colander for a few minutes, allowing liquids to drain.
- Add the other ingredients, and mix well.
- Spoon the mixture into the muffin-top pans or use a pancake dispenser, and flatten with a spoon.
- Bake for 10 minutes on one side, then flip over, and bake for another 5-10 minutes.
- You can make these latkes ahead of time, and freeze them. To reheat, place frozen latkes on a parchment-lined cookie sheet and pop, frozen, into a 400°F oven for 8-10 minutes. (Note: The egg-free version is not as good frozen and reheated).
Makes 12 latkes.