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Basil Potato Latke Muffins Recipe

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Basil Potato Latke Muffins Recipe

Prep Time: Cook Time:


  • Potato, skin, raw | 2.00 medium
  • Onions raw | 1.00 medium 2-1/2" dia
  • Garlic, raw | 4.00 Tbsp
  • Fresh basil | 0.75 cup leaves, whole
  • Egg, white, raw | 2.00 large
  • Egg, whole, raw | 1.00 medium
  • Cheese, parmesan, grated | 0.50 cup
  • Salt | 1.00 tsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Olive oil | 2.00 tablespoon
Nutrition Facts (Per Serving)

Calories per serving: 135.89 mg

Fat per serving: 7.89 g

Saturated fat per serving: 2.32 g

Protein per serving: 7.20 g

Sodium per serving: 550.27 mg

Cholesterol per serving: 34.61 g


  1. Preheat the oven to 350°F.
  2. Coat a 12-cup muffin pan with cooking spray.
  3. Peel the potatoes and grate them into a colander. Squeeze them over the sink to remove as much excess moisture as possible. Dry with paper towels and place in a large bowl.
  4. Grate the onion into the bowl along with the potatoes.Add the eggs, garlic, basil, parmesan cheese, oil, salt and pepper and mix well.
  5. Place a good 1/2 cup of the mixture into each muffin cup and pack down firmly.
  6. Bake until lightly browned and firm about 45 minutes or longer for extra crispyness.Cool in the pan on a wire rack for 10 minutes before removing from the muffin pan.

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