Potato Latke Muffins (Mini Potato Kugels)
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.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 pounds Yukon gold potatoes (peeled (about 12 potatoes))
- 3 small yellow or brown onions (peeled (or 2 large onion))
- 3 large eggs (beaten)
- 1 heaping tablespoon kosher salt (or more to taste)
- ⅓ scant cup matzo meal
- Grapeseed oil (or other neutral high-heat oil to grease pans or use cooking spray)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Combine all ingredients (except oil) in a large mixing bowl.
- 5
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.
- 6
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.
- 7
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.
- 8
Serve warm. Optional to top with your favorite latke toppings like applesauce or sour cream.