- Level: Intermediate
- Total: 1 hr 25 min (includes draining time)
- Active: 45 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 317
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 55 mg
- Sodium
- 329 mg
This is one of Molly’s most fun ways to repurpose latkes; she says the opportunities for pizza toppings are endless. Plus, these check all the boxes of good party food: fried, cheesy, and adorably handheld.
- Level: Intermediate
- Total: 1 hr 25 min (includes draining time)
- Active: 45 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 317
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 55 mg
- Sodium
- 329 mg
Ingredients
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Directions
Special equipment:
cheesecloth- Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions, and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl. Add the potatoes/onions/garlic to the cheesecloth and sprinkle with salt. Let sit for 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture. Pour off any of the liquid but keep the potato starch in the bowl.
- In the bowl with the potato starch, mix together the eggs, lemon juice, dried oregano, red pepper flakes, a few turns of black pepper, and the breadcrumbs, and add the potato mixture.
- In a large skillet, heat 1/4 inch oil over medium-high heat, until shimmering. It’s ready when a strand of potato added to the oil immediately starts to sizzle. Use an ice cream scoop to add blobs of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towel and sprinkle with salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed.
- Preheat the oven to 450 degrees F. 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, and broil the last minute or two so the cheese is bubbling and browning. Top with some pesto, a shower of Parmesan, sprinkles of crushed red pepper, torn basil, and devour.
