Pesto Latkes Recipe
Erin Miller
ingredients
- 2 pounds Yukon Gold potatoes
- 1 medium onion
- 4 cloves garlic, minced
- 3/4 cup packed fresh basil leaves, finely chopped
- 1/3 cup pasteurized egg substitute
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
directions
- 1
Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
- 2
Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
- 3
Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
- 4
Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.
Source: Erin Miller
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