Last Shabbos afternoon, I had an epiphany. To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.
Pizza. Latkes.
Stay with me, this is going to be good.
Side note – raise your hand if you think this year just flew by? (Raises own hand). I can’t believe I’m sitting at my computer typing up a latke recipe already. How is Hanukkah just around the corner? Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)! Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.
A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut! Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)! Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut!
A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese). You get a crispy, yet healthy alternative – in this case, crispy latkes! Plus, easy prep and good for your gut too! Of course, if you make your own sauerkraut, that’s awesome – go for it! If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.
Hmm…easy prep AND good for my tummy? Sign me up! 🙂
I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?!
Cheesy Goodness
Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg. Between the sauerkraut and the cheese, the finished product resembles shredded potatoes! Oh how clever.
And the BEST part? Dipping those cheesy cabbage pancakes into marinara sauce! All the pizza flavors in one perfect bite, without all of the guilt too. Let’s dig in!
Wishing you all a very Happy Hanukkah, from your team here at MYV!
Giveaway!
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Click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by my new friend and incredibly talented cookbook author, Naomi Nachman!
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Pizza Latke Recipe
- 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
- 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
- 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
- 1/4 cup sliced red onion optional
- 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
- 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
- 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
- 1/4 tsp oregano
- 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
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Pre-heat oven to 250F.
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Mix the ingredients (except the cooking spray) in a large bowl. Let the mixture rest for a few minutes.
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Spray a non-stick pan with cooking spray and pre-heat to medium.
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Add a heaping spoonful, about 1/4 cup of the mixture on to the pan. I used a large crepe pan, so I got 3 latkes in each cooking batch.
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Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.
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Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy.
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Flip and cook another 3-4 minutes.
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Drain on a paper towel.
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Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches.
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Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!
*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food! Cheers to that!
Giveaway
Tuna casserole. Just the name brings up fond memories (and heavenly aromas) for most of us who grew up with this classic dish. But this isn’t just ANY tuna casserole. Nope, this one is extra special to me.
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