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| Faye Levy's Potato Latke "Muffins"
2 tablespoons vegetable oil 1/2 teaspoon vegetable oil, additional 2 medium onions, chopped 1 teaspoon paprika, plus a bit more for sprinkling 1 3/4 pounds baking potatoes, peeled 2 large eggs 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups applesauce, optional for serving Preheat the oven to 400 degrees Fahrenheit. Heat 1 tablespoon plus 1/2 teaspoon vegetable oil in a heavy nonstick skillet. Add the onions and saute over medium-low heat until softened, about 10 minutes; if pan becomes dry during sauteeing, add 1/2 tablespoon water. Add 1 teaspoon paprika; stir to blend, and remove from the heat. Let cool. Coarsely grate the potatoes using the large grater disk of a food processor or a hand grater. Put the grated potatoes in a large strainer and squeeze out the excess liquid. Transfer the potatoes to a bowl. Add the sauteed onions, eggs, salt and pepper. Oil 12 nonstick muffin pans, making sure to oil edges of bases. Using a 1/3- cup measure, add scant 1/3- cup potato mixture to each muffin pan. Smooth tops lightly. Spoon 1/4 teaspoon oil over each, then shake a little paprika on top. Bake about 45 minutes or until brown at edges and firm. Remove from oven and run a small, sturdy rubber spatula around the edges fo the muffins to release them. You can then leave them in the pan 15 to 30 minutes to keep hot. Serve hot, accompanied by applesauce if desired. Makes 12 muffins or 4 to 6 servings. Source: The Low Fat Jewish Cookbook by Faye Levy p. 22 Clarkson Potter Publishers/ Random House NY 1997 ISBN: 0-517-70364-5 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |