Hole Lotta Latkes 
You don’t have to be Jewish to be a fan of potato latkes. How can anyone not like fried shredded potatoes? I could eat them by the dozen. And, therein lies the problem. Latkes go down easy. And, if you are the cook, you can get stuck at the stove trying to keep up with demand. Sure, you can make a bunch of mini latkes but then it can be messy for your guests when they go for their favorite toppings. I have, however, found a solution.

Latkes, in my opinion, can be fantastic just on their own. But, when you top them with applesauce or sour cream it raises them to a different level. Smoked salmon or brisket is even better. So, what better way to get the best of everything than making your latkes in the shape of little cups so that you get all the goodness all at once? Brilliant, right?

I like to make these bite-sized. But, you will need mini muffin pans if you don’t already have them. You could, of course, make them in standard-sized muffin pans but just be aware that they will be a little too big to pass around at a party. The mini muffin pan makes the perfect pop-it-all-in-your-mouth-at-once bite.

How you fill these cups is up to you. Applesauce and Sour cream are traditional. I like to add some chives to my sour cream, but I am also a fan of a little smoked salmon or, for the more ambitious, you could top them with some brisket from your favorite recipe. And, if you’re feelin’ fancy, there’s always caviar…

Little Latke Cups Recipe
Yields 8 servings
Adapted from Kosher.com

Ingredients
2 pounds russet potatoes
2 large eggs, lightly beaten
3 tablespoons All Purpose Flour
2 teaspoons kosher salt
1 teaspoon baking powder
3 tablespoons melted unsalted butter
1/3 cup chopped chives, plus more for topping

Directions
1 Preheat oven to 375º Fahrenheit.

Prep your potatoes
Peel your potatoes and shred them on the finest setting. Then, place them in a clean dish towel and squeeze the excess water out until they are completely dry.

Mix the pancakes
In a large bowl, combine shredded potatoes, lightly beat eggs, flour, salt, baking powder, butter, and chives. Mix until combined.

Form the cups
Spray a muffin pan with a generous amount of cooking spray on the inside of each muffin cup. Measure one to two teaspoons of shredded potato mixture, squeeze out as much of the liquid as possible, then press the potato mixture into a muffin cup, adding just enough potato 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.

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

Bake the latke cups
Bake the cups at 375º Fahrenheit for about 35 minutes. Then allow them to cool for about 5 minutes before taking the top pan off. Allow them to cool completely before removing them from the bottom pan.

To serve
Fill latke cups with applesauce, sour cream, or your favorite latke toppings.