RecipeBaked Latke Cups

Nutrition Facts
Amount per Serving
  • Calories: 50
  • Protein: 2 g
  • Total Fat: 0.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 25 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 1 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 160 mg

I hope you love these Hanukkah Latke Cups a whole… LAT-ka! They’re baked not fried, and thanks to a clever “cup” structure, they’re the perfect vessel for all sorts of tasty toppers. In the oven, the edges become golden brown and crispy, while the middles remain soft and melt-in-your-mouth delicious. The cup format allows you to enjoy them with your hands and then stuff ‘em with whatever pleases your palate—sour cream, applesauce, a poached egg with chopped chives, a layer of lite sour cream with tomato, red onion, and smoked salmon, or you can even add guacamole, salsa and chopped scallions for some Tex-Mex flair—whatever make your heart happy. I love ’em with my Lemon Dill YogurtBBQ Applesauce, and Chipotle Sour Cream. The options are endless, and you have 8 days to vary it up. Happy Hanukkah to everyone celebrating!


• Be sure to generously coat each muffin tin compartment with oil spray or the latke bottoms will stick. You can use a nonstick spray or rub on bottled oil. I recommend avocado or olive oil.

• You can use the food processor—make sure to slice pieces so they fit through the funnel of your food processor. Or you can use the largest hole on the box grater; slice potatoes and onions into large chunks first.

• I recommend leaving skin on your spuds for extra fiber. Bonus: it saves you a step, too.

• Note: You can swap in sweet potatoes, if you prefer.

• Be sure to continue mixing the batter as you fill the muffin compartments. This will prevent the liquid from settling to the bottom and will give all the cups a consistent texture.

• I like getting the latke cup edges crispy brown. In my oven, they are finished at about the 40-45 minute mark. But since ovens vary, I recommend you start checking at the 35-minute mark and then decide.

• If you’re not enjoying them right away, refrigerate in an airtight container for 3-5 days or in the freezer for a few weeks. Simply warm in the oven or microwave. 

  • Prep time
  • Total Time
This recipe makes 22 cups
  • • 2 pounds (3 to 4 medium) Russet or Yukon Gold potatoes, scrubbed and cut into long strips*
  • • 1 large yellow onion, peeled and cut into small pieces*
  • • 3 large eggs
  • • ⅓ cup matza meal (or flour of choice)
  • • 1 tablespoon Kosher salt (or 2 teaspoons fine table salt)
  • • ½ teaspoon ground black pepper

*Make sure pieces will easily fit through the funnel of your food processor. Alternatively, you can also grate potatoes and onions using the largest hole on a box grater. In this case, slice potatoes into large pieces for easier grating. I leave the skin on my potatoes for extra fiber.


Preheat oven to 375˚. Liberally mist 2 standard muffin tins with nonstick oil spray (do not use liners). Set aside.

Grate potatoes and onions in a food processor; be sure to use the grater attachment so you don’t wind up with pureed veggies.

When veggies are grated, position a colander on top of a large mixing bowl and add grated potatoes and onions to colander to drain. Press down on veggies with a paper towel or kitchen cloth to squeeze out as much water as possible. The more water you can remove the better. Discard collected water in the mixing bowl, give the bowl a rinse and dry it off. Then, add drained potatoes and onions into it. Mix in eggs, matza meal, salt and pepper and stir until evenly combined.

Add a scant ¼ cup to each muffin tin compartment (it’s important you first liberally mist each with oil spray, so finished latke cups don’t stick). Then, using a measuring teaspoon or your fingers, gently press down in the middle of each to create a well, while edging the batter up the sides of the compartment to create a cup-like form (make sure to leave enough batter at the base for the bottom of your cups). Mix the batter between filling every few cups to prevent the liquid from settling at the bottom. You want to reincorporate it so all the latke cups have a similar texture while they cook.

Place in oven and cook about 40 minutes until middles are firm and edges are crisped and golden brown. Remove from oven and let slightly cool for a few minutes. Carefully remove from tins by edging a knife around edges so you can easily lift them out.

Serve with preferred toppers, like sour cream and chives or applesauce. Try these delicious topping variations, too: BBQ Apple Sauce and Chipotle Sour Cream.

Try my Sheet Pan Sweet Potato Latkes.