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Baked Latke Cups

22 cups

Chef notes

I hope you love these Hanukkah latke cups a whole latke! They’re baked, not fried, and thanks to a clever cup structure, they’re the perfect vessel for all sorts of tasty toppings, including the classics like applesauce and sour cream. In the oven, the edges become golden brown and crispy, while the middle remains soft and melt-in-your-mouth delicious. I encourage you to have fun with all sorts of creative fillings: Consider adding a poached egg and chopped chives or layer light sour cream with tomato, red onion and smoked salmon, or you can even add guacamole, salsa and chopped scallions for some Tex-Mex flair. I love 'em with my Lemon Dill Yogurt, BBQ Applesauce and Chipotle Sour Cream. The options are endless, and you have eight days to vary it up. Happy Hanukkah to everyone celebrating!

Technique tip: 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.


  • 2 pounds (3-4 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
  • 1/3 cup matzo meal (or flour of choice)
  • 1 tablespoon kosher salt (or 2 teaspoons fine table salt)
  • 1/2 teaspoon ground black pepper



Preheat oven to 375 F. 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, matzo meal, salt and pepper, and stir until evenly combined.


Add a scant 1/4 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 toppings like sour cream and chives or applesauce.