Molly Yeh's Pizza Latkes | Girl Meets Farm

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. #MollyYeh #GirlMeetsFarm #FoodNetwork #Latke Get the recipe ▶ https://foodtv.com/4r6nq7a Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pizza Latkes Recipe courtesy of Molly Yeh Level: Intermediate Total: 1 hr 25 min (includes draining time) Active: 45 min Yield: 20 servings Ingredients 2 1/2 pounds russet potatoes 2 medium yellow onions 4 cloves garlic 1 1/2 teaspoon kosher salt, plus more for sprinkling 4 large eggs 2 tablespoons lemon juice 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper 2/3 cup (40 grams) panko breadcrumbs Neutral oil, for frying About 1 cup marinara sauce 1 pound fresh mozzarella, cut into 1/4-inch slices (Any other toppings!) Store-bought pesto Freshly grated Parmesan Sprinkles of crushed red pepper flakes Fresh basil leaves, torn 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. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Pizza Latkes | Girl Meets Farm | Food Network https://youtu.be/Mx8rkWoqLKw