Low Fat Latkes for Hanukkah

• 2 lbs potatoes, shredded
• 1 onion, shredded
• 2 eggs or 1 egg and 2 egg white
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 cup matzo meal or 14 cup flour
• 14 teaspoon baking powder
• 1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)
• 1 tablespoon vegetable oil

1. Preheat oven to 425 degrees.
2. Drain potato to remove most liquid but do not squeeze.
3. Place shredded potato and onion in the work bowl of a food processor.
4. Add remaining ingredients.
5. Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.
6. Spray muffin tins with cooking spray.
7. Then, using a pastry brush, brush each cup with vegetable oil.
8. This helps to make crispy latkes.
9. Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.
10. Bake on a middle rack 30-45 minutes (depending on the muffin tin size) until puffed and golden brown.
11. Remove from oven and turn latkes onto a baking pan and serve immediately.
12. You may hold latkes until serving time or freeze them for later use.
13. If I do this, I under cook them just a bit till golden, but not browned.
14. Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.

potatoes, onion, eggs, salt, pepper, matzo meal, baking powder, fresh dill, vegetable oil

Taken from www.food.com/recipe/low-fat-latkes-for-hanukkah-401733 (may not work)