Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Pizza-Stuffed Latkes
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 42 mg
- Sodium
- 482 mg
Pizza meets potato in these extra-hearty latkes. The base sticks close to tradition — grated potatoes and onion — and they’re bound with a little flour to help seal in the filling, though matzo meal works too if you prefer. Each one hides a layer of gooey mozzarella and a swipe of thick pizza sauce in the center. Finish them with a generous sprinkle of Parmesan and serve with warm sauce for dipping — you get all the crispy edges latkes are famous for with a cheesy, saucy surprise inside. They’re bigger and thicker than typical latkes, so they need a bit more time in the pan and eat more like a full portion than a side or snack.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 42 mg
- Sodium
- 482 mg
Ingredients
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Directions
- Preheat the oven to 250 degrees F. Place a cooling rack over a rimmed baking sheet and set aside.
- Heat a large nonstick skillet with about 1/2 inch of oil over medium-low heat while you make the latke mixture. Grate the potatoes and onion in a food processor with the shredding attachment. Place in a kitchen towel and wring out excess liquid into a large bowl. Let the liquid settle for a few minutes and then pour off and discard the liquid on top, leaving the film of white potato starch that’s collected in the bottom of the bowl. Add the potato-onion mixture to the bowl and toss to coat it in the starch. Add the egg, flour, baking powder, 2 teaspoons salt and several grinds of pepper and mix well.
- Adjust the heat under the skillet so a shred of potato sizzles vigorously when added to the oil but doesn’t burn. When the oil is ready, add three 1/4-cup mounds of the potato mixture to the pan, spacing them out evenly. Flatten each mound with the back of a spoon. Place a piece of cheese in the center of each and top each with 1 teaspoon pizza sauce. Pat another 1/4 cup potato mixture into a flat round and place it on top of a latke; repeat for the remaining 2 latkes. Pat them with the spoon to make sure the cheese is completely encased and flatten the latkes as much as you can without squeezing out the sauce or cheese. Fry, lowering the heat if they brown too quickly, until golden brown and cooked through, about 8 minutes total, flipping as needed to color both sides evenly.
- Place the latkes on the prepared rack to drain and place the baking sheet in the oven to keep warm. Add more oil to reach 1/2 inch in the skillet and heat until it shimmers. Repeat making pizza latkes with the remaining potato mixture, cheese and sauce.
- To serve, sprinkle the latkes lightly with salt and generously with Parmesan. Serve immediately with warm pizza sauce for dipping.
