Baked Latke Cups
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.
![](https://joybauer.com/wp-content/uploads/2023/12/baked-latke-cups-1024x768.jpg)
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 Yogurt, BBQ Applesauce, and Chipotle Sour Cream. The options are endless, and you have 8 days to vary it up. Happy Hanukkah to everyone celebrating!
Try my Sheet Pan Sweet Potato Latkes.
Baked Latke Cups
Ingredients
- 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.
Instructions
- 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.