During Hanukkah, it is customary to eat fried foods to signify the miracle of light, when there was just enough oil to light the eternal light for one night, but it miraculously lasted 8 days. While Hanukkah is known as a minor holiday, it is a great time to share a meal with family and friends, spinning dreidels, eating chocolate gelt, and digging into a plate of hot and crispy latkes.
These are not your average latkes. While it may start with the same basic ingredients, this recipe for Pizza Latkes combines your two favorite carbohydrates – potatoes and pizza! A classic potato latke is spiced up with a dash of garlic and basil, and fried, before being topped with pizza sauce and mozzarella cheese.
How to make crispy latkes?
The secret to crispy latkes is removing as much water as possible from the shredded potatoes. Place the potatoes in a clean kitchen towel and squeeze out the liquid.
I like to use my food processor fitted with the shredder attachment for uniform, stringy potato strands. If you don’t have a food processor, use the largest hole of your box grater.
What makes these latkes different?
Growing up, our Hanukkah latkes were made with both yellow onions and potatoes – but I like to use solely potatoes in my latkes. Onions add additional liquid, making it harder to get crispy edges. This recipe also calls for leaving the skin on your potatoes- you won’t even notice!
Put your own spin on it
This family-friendly recipe is perfect for kids of all ages. Pre-fry the latkes and have everyone top their own “pizzas' for an interactive family activity.
What about the classic latkes?
Can’t imagine switching up your latkes? Simply omit the garlic and basil, and top with sour cream or applesauce.
How To Make Latkes In Advance?
Did you know that you can make latkes in advance? Fry your latkes, and place on a foil lined baking sheet in a single layer. Wrap the baking sheet with plastic wrap, and freeze. To reheat, heat the oven to 375°F. Bake the latkes, from frozen, for 8-10 minutes, flipping halfway through, until crispy and hot!
Ingredients
- 1 1/2 pounds russet potatoes 2-3 large or 4 medium potatoes, scrubbed
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 quart vegetable oil for frying
- ½ cup pizza sauce
- 1/2 cup shredded mozzarella
Nutritional Facts
Instructions
- Preheat the oven to 375°F. Line a baking tray with a paper towel.
- Using a food processor fitted with the shredding disc, or a box grater on the largest hole, grate the potatoes. Place on a clean kitchen towel and wring out all excess moisture.
- Transfer the wrung-out potatoes to a large bowl.
- Add the garlic powder, basil, flour, eggs, salt, and pepper, stirring to combine.
- Meanwhile, heat ½ inch oil in a large, tall-sided skillet over medium-high heat. To check if the oil is hot enough, add a small piece of potato to the pan, it should bubble and sizzle immediately.
- Use a ¼ cup measure to scoop the latke mixture into the pan, flattening with a spoon or spatula. Add 4-5 latkes at a time, to ensure the oil does not drop in temperature.
- Fry until golden and crispy, about 3-4 minutes per side.
- Transfer the latkes to the lined baking tray. Repeat with the remaining potato mixture.
- Top each latke with 1 tablespoon of pizza sauce, and sprinkle with mozzarella cheese.
- Bake for 5-6 minutes, or until the cheese has melted.
- Enjoy!
