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Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 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!
Instructions
  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. 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. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!