Sometime last spring (when all of the good Hanukkah R and D happens), I was knee deep in latke brainstorming when my extremely cool friend Natasha texted me a picture of Erin’s cheesy potato pancake with the commentary “omg, pizza latke.” To which the only proper response was, “omg, let’s.”
Because omg what is better than a crispy fried potato pancake that is topped with melty gooey cheese-pull cheese??? Or if you look at it the other way, what is better than a pizza that basically has a hash brown crust??? Potato, potahto, it was inevitable. We make matzo pizza on Passover pizza Friday, why have we not made pizza latkes on Hanukkah pizza Friday? Dang it, they are so freaking good. I can’t stop eating them. The fact that they’re handheld and small and easy to eat in multiples of four doesn’t make things any easier. My only regret is that Natasha and I never crossed paths for long enough to make these together because she lives in LA-slash-Barcelona. One day!!!!
A great added bonus about these is that because they get cooked twice (fried in a pan, then topped with toppings, and then stuck in the oven so that the cheese melts), you have a fairly easy solution to the thing I always whine about, which is having to stand at the stove for the entire Chrismukkah party, tending to the latkes. With these, just make all of your latkes ahead of time, put them on a baking sheet, top with toppings, and keep them in the fridge for up to a day before your party. And then stick them in the oven before the party and pull out a steaming hot tray of latkes! They won’t be as crispy as a freshly fried latke, but no one will care because they’ll be covered in cheese.
That’s all I have to say about pizza latkes but since we’re on the subject of latkes, I have to tell you about the Ultimate Hanukkah Challenge!! It is (Food Network’s first??) Hanukkah-themed cooking competition and I got to host it and judge alongside Duff Goldman and Sharone Hakman!!! You guys, it was so much fun to film. I wore sufganiyot nail decals and star of David sparkly hair clips and ate piles of latkes, sufganiyot, and brisket. I can’t give any spoilers obviously but there are plot twists and Hanukkah miracles and the most incredible personalities, I am so excited about it and I hope you’ll tune in on December 21st at 9pm/8c on Food Network!!!!
Pizza Latkes
Makes about 20
Ingredients
1 batch of latkes (here’s my go-to recipe), freshly fried or made a day ahead and cooled, or just use leftover latkes!
About 1 c marinara sauce
1 lb fresh mozzarella, cut into 1/4” slices
(Any other toppings!)
A shower of parmesan
Sprinkles of crushed red pepper
Chopped fresh basil
Clues
Preheat the oven to 450ºf. Line two baking sheets with parchment paper and arrange the latkes an inch apart. Top each with about 2 teaspoons marinara sauce and a slice of mozzarella and any other toppings you’d like and stick in the oven until the cheese is melty and has brown splotchy spots; begin checking for doneness at 7 minutes. Top with a shower of parmesan, sprinkles of crushed red pepper, and basil, and devour.
-yeh!
photos by chantell and brett quernemoen