Potato Latke Cups

  • Cooking and Prep: 45 m
  • Serves: 8
  • Contains:

I set out to create the perfect latke cracker to hold all my favorite toppings. I wanted something light and relatively healthy, and little did I know I was about to come up with the cutest little handheld latke cup, the perfect thing to entertain with and fill with endless toppings! Experimenting in the kitchen pays off!

Ingredients (36)

Soecial Equipment

Potato Latke Cups

Chive Sour Cream

Truffle Mayo


Mushroom Ragu

Start Cooking

Prepare the Potato Latke Cups

  1. Preheat oven to 375 degrees Fahrenheit.

  2. In a large bowl, combine shredded potatoes, eggs, flour, salt, baking powder, margarine, and chives. Mix until combined.

  3. Spray muffin pan with generous amount of cooking spray. Measure one heaping tablespoon of potato mixture, squeeze out as much of the liquid as possible, then press into a muffin cup. Don’t fill up the cup completely; add just enough to cover the bottom and sides. Use your fingers to press down and create a little well in the mixture so the batter is evenly and thinly spread over the bottom and up the sides.

  4. Take a second muffin tin and spray the bottom very generously. Take the second tin and place over the muffin tin filled with potato batter so the muffin cups fall into each other. Press down to make sure it’s nice and tight.

  5. Bake at 375 degrees Fahrenheit for about 35 minutes, then let cool.

  6. To serve: Fill latke cups with mushroom ragu, sour cream and chopped chives, or any toppings of choice! (See below.)

Prepare the Chive Sour Cream

  1. Add all ingredients to a small bowl. Mix until fully combined.

Prepare the Truffle Mayo

  1. Add all ingredients to a small bowl. Mix until fully combined.

Prepare the Pesto

  1. Add pine nuts or pistachios, Parmesan, garlic, and basil to a blender. Blend until combined, and then, with blender still running, add oil in a slow and steady stream until pesto is smooth, about one minute.

  2. Season with salt to taste.

Prepare the Mushroom Ragu

  1. Add shallots to a large skillet over low heat and sprinkle with salt to help extract moisture and flavor. Sweat shallots until soft and translucent, about five minutes. Add garlic and stir to combine. Sauté on low for 20 minutes.

  2. Increase heat to medium and add mushrooms. Sauté for 10 minutes or until soft.

  3. Add thyme, sage, and wine. Bring to a boil, then lower to a simmer to reduce for about eight minutes.

  4. Add chicken stock and season with salt and pepper to taste. Bring to a boil, then simmer on low until liquid has reduced, around 40 minutes.

  5. Let cool. Sprinkle with chopped parsley and serve with crostini and non-dairy sour cream.



Toppings ideas:


- Shredded lox, chive sour cream, and capers

- Roasted apples and melted Brie

- Roasted red grapes and ricotta cheese

- Pulled brisket, truffle mayo, and chopped parsley

- Pulled lamb, tahini, and chopped mint


Photography by Chay Berger

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