The Chew: Latke Muffins Recipe


The Chew: Latke Muffins

Just in time for Hanukkah, Dawn Lerman joined The Chew to share one of her go-to recipes. Because Latkes are such a popular recipe around the holidays, Dawn wanted to show a way to make them in a different way. Her recipe for Latke Muffins makes for a tasty way to enjoy a popular side dish. Plus, Dawn served hers with mango chutney, applesauce, cream cheese with maple syrup, and sour cream with horseradish. That way you can add whatever topping appeals to you, for a perfectly delicious bite!

To get the recipe, click next page.


The Chew: Latke Muffins Recipe Ingredients

The Chew: Latke Muffins Recipe

These easy Latke Muffins are perfect for Hanukkah and the holidays, even if you have little experience in the kitchen. (sixteenmilesofstring / Flickr)

For the Muffins:

  • 1 large yellow onion – peeled, cut into chunks
  • 2 large eggs
  • 1 tsp baking powder
  • 2 tbsp olive oil – to drizzle
  • canola oil or non-stick cooking spray – to grease
  • 4 large Russet potatoes – peeled
  • 1/4 C matzo meal
  • 1/2 tsp salt
  • Kosher salt and freshly ground black pepper

To Serve:

  • mango chutney
  • apple sauce
  • cream cheese with maple syrup
  • sour cream with red horseradish


The Chew: Latke Muffins Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Grease a cupcake tin with oil or spray with non-stick cooking spray
  3. In the bowl of a food processor fitted with the grating attachment, add the onions and pulse until shredded
  4. Remove to a colander lined with a towel or cheesecloth over a large bowl to catch the excess liquid (or use a hand grater)
  5. Add the potatoes to the food processor and pulse until shredded (or use a hand grater)
  6. Remove the potatoes to the colander with the onions
  7. Squeeze out excess liquid with the towel
  8. Remove the potato to a large bowl and add the eggs, baking powder, matzo meal, and salt
  9. Quickly mix before it turns brown, then fill the cupcake tins halfway
  10. Use a teaspoon to drizzle the tops with olive oil
  11. Bake for 25-30 minutes until the tops are golden
  12. Once cooled, remove the muffins from the tin and place on paper towel-lined plates
  13. Serve with applesauce, mango chutney, cream cheese with maple syrup, and sour cream with red horseradish


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