Best 3 Faye Levys Low Fat Potato Latke Muffins Recipes
Feast your eyes on Faye Levy's culinary masterpiece - the delectable Low-Fat Potato Latke Muffins. These bite-sized morsels are a delightful fusion of traditional potato latkes and the convenience of muffins, resulting in a guilt-free indulgence that won't weigh you down.
Not only will you find the classic potato latke muffin recipe, but this article also offers tantalizing variations to satisfy every palate. From the tangy delight of Apple Latke Muffins to the savory burst of Cheddar and Leek Latke Muffins, there's a flavor combination to suit every craving.
But that's not all! For those seeking a vegan alternative, the article presents the irresistible Vegan Potato Latke Muffins, where almond milk and flax eggs take center stage, delivering the same delightful taste without compromising on dietary preferences.
And for those with a sweet tooth, the Sweet Potato Latke Muffins are an absolute must-try. These delectable treats combine the natural sweetness of sweet potatoes with a hint of cinnamon, creating a harmonious balance of flavors that will leave you wanting more.
POTATO LATKES / MUFFINS (PASSOVER)
A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 12 potato muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : Calories 98.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 208.8, Carbohydrate 15.4, Fiber 1.6, Sugar 1.4, Protein 2.5
POTATO LATKE 'MUFFINS'
Provided by Florence Fabricant
Categories easy, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
- Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION)
These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
Provided by BecR2400
Categories Breakfast
Time 1h
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
- Grate onion; add.
- Beat egg with salt, pepper, milk; add to potato-onion mixture.
- Combine lightly.
- Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
- Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
- Make Baked Fruit Compote:.
- Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
- Pour wine over the fruit.
- Combine brown sugar with spices and orange zest; sprinkle over fruit.
- Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
Tips:
- For crispier muffins, use a non-stick muffin tin and spray it with cooking spray before adding the batter.
- If you don't have a non-stick muffin tin, line it with parchment paper cups.
- Be sure to drain the potatoes well after boiling them. This will help prevent the muffins from being too soggy.
- Grate the potatoes using the large holes of a box grater. This will create a coarser texture that will hold together better in the muffins.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Bake the muffins until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve the muffins warm with your favorite toppings, such as sour cream, applesauce, or latke sauce.
Conclusion:
These low-fat potato latke muffins are a delicious and healthy way to enjoy your favorite Hanukkah dish. They are easy to make and can be served as an appetizer, side dish, or main course. They are also a great way to use up leftover mashed potatoes. So next time you're looking for a new way to cook with potatoes, give these low-fat potato latke muffins a try. You won't be disappointed!
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