These little beauties are sort of like Latkas…except they are crispier…and you can do more, all at once without the supervision you need to do the Latkas. I also found that using a regular sized muffin pan, I only cooked them for about a half hour. If you use a larger muffin tin then cook them longer, you can tell when they are ready by the crispiness :)
Prep Time : 15 min
Cook Time : 35-60 min
Ingredients:
- 3/4 cup olive oil, divided
- 3 whole eggs
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 6 large Idaho potatoes
- 2 tbsp flour
- 1 large onion, quartered
Directions:
Preheat oven to 425 degrees F.
Liberally oil 12 regular or 6 large sized muffin cups
Place the pan of cups in the oven to heat.
Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
Heat remainder of oil in a small saucepan on the stove over medium-low heat.
Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips. I just grated mine, they turned out fine…
Transfer potatoes and onions to a large bowl, add flour and egg mixture and heated oil from stove top, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Makes 4 to 6 servings…And if you have a house full of boys, there won’t be any left :)
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