3/4cupCanola or Vegetable OilOlive oil is NOT recommended
5Large Russet Potatoes (approx 3lbs)peeled and grated (Store in a bowl with ice water to prevent browning. Drain prior to use)
1/2Large Yellow Onionends removed, peeled and grated
Preheat oven to 425 degrees. Liberally spray a 12 cup muffin tin with cooking spray. Add approximately 2 tsp of oil into each muffin cup (reserve the remaining oil*). Place the tray into the oven and heat for 10 minutes. While the pan is heating up, let's mix the latkes.
In a large bowl, combine all remaining ingredients (including the remaining oil). Once the pan is done heating, carefully remove it from the oven, quickly scoop the potato mixture into the pan, and bake for 40 - 60 mins until crispy and golden brown. While the latkes are baking, line a plate with a few sheets of paper towels and set aside. Carefully remove the pan from the oven from the oven and use a spoon to transfer each latke cup onto the paper towel-lined plate.
Serve hot and enjoy these Oven-Fried Latke Cups on their own, or served with applesauce, sour cream, ketchup, or mustard! TIP: If the latke cups aren't coming out the pan easily, run a sharp knife around the edge of each muffin cup to release the latkes.
Adapted from Jamie Geller Kugel Cups*You can replace the remaining oil with 1/4 cup melted schmaltz/chicken fat for even more flavor