The Remix: Latke Pizza
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.