The Remix: Latke Pizza | The Jewish Week | Food & Wine

The Remix: Latke Pizza

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Upper crust: Taking all the latke flavors and transforming them into a pizza. Amy Kritzer/JW

Even latkes can be tweaked to good effect.

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

You could argue that latkes need no improvements. Crispy fried shredded potatoes, topped with lots of sour cream and applesauce. What’s not to love? Only the mushy, undercooked or flavorless latkes that result when things go wrong. They will put a damper on an otherwise perfect Chanukah feast, so last year I shared all my best latke tips, and you can find them at The Jewish Week’s Food & Wine website for reference. But this year, I am totally mixing things up.

I took all the latke flavors we love — potatoes, sour cream, applesauce — and transformed them into a pizza. You read that right. A shredded potato crust, topped with a sour cream sauce, caramelized onions, apple slices and gooey mozzarella cheese.

You could also argue that this version of the latke is healthier. It’s baked: not fried! And there are apples: a fruit! And caramelized onions: a vegetable! 

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat.

Servings & Times
Yield:
  • 1 pizza (8 slices)
Active Time:
  • 30 min
Total Time:
  • 1 hr 45 min
Ingredients

For caramelized onions:

2 tbsp. extra virgin olive oil

2 medium white onions, cut into thin slices

½ tsp. salt

1 tsp. honey

For potato crust:

2 pounds (5 cups shredded) russet potatoes, washed and peeled

1 large egg

1 tsp. kosher salt

For sour cream garlic sauce:

2 tbsp. unsalted butter

1 medium garlic clove, minced

2 tbsp. all-purpose flour

1 cup whole milk

½ cup sour cream

Salt to taste

Toppings:

1/2 apple (I used Granny Smith), sliced into thin rounds

8 oz. fresh mozzarella cheese, cut into pieces

½ tsp. red chili pepper flakes, or to taste

Honey for drizzling

2 tbsp. green onion, minced

Steps
  1. Preheat oven to 425 degrees F.
  2. First, make your caramelized onions. Heat a large sauté pan (I used a 12-inch cast iron pan and cooked the pizza in the same one) over medium high heat. Add olive oil and heat. Then add onions and salt. When onions start to brown, lower heat to medium low and cook for 40-60 minutes, stirring occasionally or until onions are deep golden brown. If the onions start to burn, add a bit of water.
  3. Finish with the honey and more salt to taste. Set aside and clean the pan if you plan to reuse.
  4. While your onions are cooking, start your latke crust! To make latkes, shred potatoes using the large holes of a hand grater into a bowl of ice water and let sit for 10 minutes.
  5. Then, remove the potatoes and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes very well with a towel. Let water sit for 15 minutes for the starch to build up on the bottom of the bowl with water. Carefully drain off water and reserve the milky white starch. You may have to scrape it off with a spoon. Dry off the bowl very well.
  6. Place shredded potatoes back in the large bowl. Then add in egg, reserved starch and kosher salt and stir to combine.
  7. Press shredded potatoes into the cast iron pan, or you can also use a parchment lined cookie sheet. Bake for about 30 minutes or until potatoes are well browned.
  8. Make your sour cream sauce! Heat a medium saucepan oven medium heat and add butter and heat. Add garlic and stir just until it starts to get fragrant. Then add flour and stir to make a light roux. Once the flour is all absorbed, add the milk and whisk for 5 minutes, until flour mixture has dissolved and sauce is thick.
  9. Remove from heat and add sour cream and salt to taste.
  10. Top cooked latke crust with sour cream sauce, sliced apples, caramelized onion and fresh mozzarella. Bake 10 more minutes until cheese is melted and gooey. Top with red chili pepper flakes, honey and green onions. Eat! You can reheat in the oven later. It won’t be as crispy, but it will still be tasty.