A recipe so easy and delicious that it’s guaranteed to be a big hit during your Shabbat dinner.

Check out the secret ingredient that makes this Potato Latke Pizza so extra - Parmesan! Oh yes, its cheesy, salty, crunchy and all things delicious. I will say this garlic yogurt sauce will give you a flavor explosion in your mouth. Feel free to add slices of Brisket on it to really take It up a notch.

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POTATO LATKE PIZZA

Yield: Makes 2 potato latke pizzas

Author: Yasmine Wahab

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients:

For the Potato Latke

2 russet potatoes
1 large egg, whisked
3 tbsp all-purpose flour
1/4 cup grated parmesan
1 tbsp flat leaf parsley, chopped
1 1/4 tsp kosher salt
1/2 tsp black pepper
4 tbsp vegetable oil, divided

For the Garlic Yogurt Sauce

1 6 oz Faye Greek yogurt 2% fat
1 garlic clove
1 tbsp olive oil
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp black pepper
1/2 lemon, juiced
1 tbsp water

For the Garnish

4-5 springs flat leaf parsley

Instructions:

Make the garlic yogurt sauce by adding, Greek yogurt, garlic, olive oil, salt, cayenne, black pepper and lemon juice in a small food processor to blend everything together. Add a tbsp of water if the sauce is too thick. Pour into a bowl and place in the fridge.
Wash and peel the russet potatoes. Grate the peeled potatoes with a box grater and transfer into a large kitchen towel and squeeze as much water out as possible then transfer into a large bowl. Combine the potatoes with the egg, grated parmesan, parsley, flour, salt and pepper. Mix well.
In a large non-stick skillet, heat 2 tbsp vegetable oil then place half of the potato mixture into the sizzling skillet. Allow to cook through, golden and crisp up about 5 minutes per side. Transfer onto a large plate and drizzle with garlic yogurt sauce and sprinkle with sprigs of parsley. Feel free to put extra sauce on the side for dipping. Enjoy!