Chanukah Pizza

While surfing the intertubes the other day for more Chanukah ideas, I found this great recipe at More Quiche Please.  Tali takes a gigantic latke bakes instead of fries it, then tops it with layers of traditional fixings.  The Chanukah version of a pizza!

Of course, you can scale it back down to ordinary, appy-sized minis to serve before chowing down on turkey.  Or serve as a Thanksgivukkah side in place of mashed taters.

I made this recipe with a butter-olive oil combination since I planned to have it as part of a dairy breakfast. For a parve version, use all olive oil. Being that it's almost Chanukah, using oil is more authentic anyways.
 


















I liked this version so much that I also served it as lunch, alongside mixed greens. Be aware that it a a topped latke doesn't reheat very well, since those layers of onion and applesauce prevent it from recrisping properly.  But I didn't mind a bit, scarfing it up ever so elegantly with a knife and fork.

Not having potato starch on hand, I subbed with matzoh meal. Matzoh meal is made from coarsely ground matzoh, which is (usually) made from wheat flour. Not just for Passover anymore, matzoh meal can be used year-round as an alternative to cracker meal or dried bread crumbs for coating chicken or fish, or as a binder for meatloaf. Or latkes. 

Tali didn’t specify the size egg used. Mine was large, which didn’t seem large enough. Maybe hers were extra-large. In any event, I tossed in an extra egg white, which gave me that familiar “squishy” sound a mixture makes when the right amount of egg is added (mayo in tuna does the same thing). Listen as you mix in the egg-and-a-half and you'll understand what I am talking about.

The edges aren't burned ... they're "extra crispy."

Unlike me, be sure to spread the mixture out evenly to prevent major edge burning.  Granted, I'm the one who gets passed the burnt fries, but you, Dear Reader, might not care to eat charcoal. TIP ALERT! To really be safe, make edges just a tad thicker than the center.   The extra thick perimeter will take longer to crisp, allowing the center to catch up.

While the latke was baking, I threw together a batch of applesauce. Homemade applesauce is quick and easy to make, and tastes so much better. It also gave me a chance to use up apples that developed a couple of bruises and brown spots. You know, the harmless kind that just needs to be sliced off, but the adult in the house that isn't me refuses to eat a less than perfect apple.


Chanukah pizza (or the biggest latke ever)
Adapted from More Quiche Please
Yield: 1 8-10-inch latke

2 Tbl. Olive oil, divided
3 medium potatoes 
1 whole large egg plus 1 egg white, lightly beaten
3 Tbl. matzoh meal
1 tsp. kosher salt
olive oil cooking spray
2 Tbl. butter
1 Tbl. olive oil
4 small to medium onions, thinly sliced
1/4 tsp. kosher salt
1 cup of applesauce (homemade preferred) and/or 1 cup sour cream (optional)


Preheat oven to 425F. Grease well bottom and sides of an 8 or 9” cake pan with at least 1 tablespoon of the olive oil, or line a cookie sheet with foil, then grease it well.  In either case, don't skimp on the oil or the latke will bake permanently onto the pan. Set pan aside.

Didn't notice the foil peeking through in spots.

Peel and coarsely shred potatoes. Use a kitchen towel to help squeeze out as much liquid as you can. Transfer shredded potatoes to a large mixing bowl. Stir in eggs, matzoh meal and salt. Press potato mixture evenly into prepared pan, making sure there are no holes in the crust. Lightly spritz  mixture with cooking spray.

Edges were too thin, too.

Bake on center shelf for 40-50 minutes, or until nicely browned. Be sure to check after 30 minutes. If edges start to brown but the rest of the latke is nowhere finished, lay a few strips of foil over the edges to help prevent or at least slow down further burning.

Onions will cook down.  Promise!

While latke is baking, heat butter and remaining olive oil in a large skillet. Add sliced onions and stir to coat in the butter/oil. Cover and let cook over low heat for 10 minutes.

After about 15 minutes.
Starting to reduce and beginning to brown.

Add a pinch of salt; continue to cook over low heat, uncovered, for another 20-40 minutes.

Very reduced.  And quite golden brown.

.
Stir occasionally until onions turn golden to deep brown.

I am an applesauce person.  No sour cream here.  Nope, nope.

Remove latke to a serving platter.  Top with sour cream (if using), caramelized onions and applesauce (if using).  Serve immediately.