Your usual latke, but with a fun twist!
canola oil or non-stick cooking spray (to grease)
1 large yellow onion (peeled, cut into chunks)
4 large Russet potatoes (peeled)
2 large eggs
1/4 cup matzo meal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil (to drizzle)
Kosher salt and freshly ground black pepper (to taste)
cream cheese with maple syrup
sour cream with red horseradish
Preheat the oven to 400°F. Grease a cupcake tin with oil or spray with non-stick cooking spray.
In the bowl of food processor fitted with the grating attachment, add the onions and pulse until shredded. Remove to a colander lined with a towel or cheesecloth over a large bowl to catch the excess liquid or use a hand grater.
Add the potatoes to the food processor and pulse until shredded or use a hand grater. Remove the potatoes to the colander with the onions. Squeeze out excess liquid with the towel.
Remove the potato mixture to a large bowl and add the eggs, matzo meal, baking powder and salt. Quickly mix before it turns brown. Fill cupcake tins halfway.
Using a teaspoon, drizzle tops with olive oil and bake for 25-30 minutes, until tops are golden. Once cooled, pop them out onto paper-towel lined plates. Serve with applesauce, cream cheese with maple syrup, mango chutney and sour cream with red horseradish.
Tip: 1. Perfect dish to bring to a party. Just warm the latkes right before the meal and serve with a toppings bar.
2. Swap the potato out for sweet potato or squash.