About the Recipe
Ready to change up your latke game? Try these delicious, crispy Schnitzel Latkes! They’re fun, flavorful, and guaranteed to be a hit with your kids and family. Easy to make, super satisfying, and they come together in just minutes. And yes! They’re best fried, but you can totally bake or air-fry them too!
Disclaimer:
1. Always take caution when frying anything!
2. Before removing the parchment paper with oil from the pan, ENSURE THAT THE OIL IS COMPLETELY COOLED!
Ingredients
Ingredients:
• 2 large boneless chicken breasts (about 1¼ lbs total), frozen for easier grating
• 1 large onion
• 3 eggs
• 3 heaping tbsp self-rising flour (or just under ½ cup all-purpose flour + 1 tsp baking powder)
• 4–5 cloves garlic, minced
• 1 tbsp salt (use less if you prefer)
• 1 tsp black pepper
• 1 tbsp paprika
• ~1 cup oil for frying (avocado oil works great due to its high smoke point)
Optional dipping sauces:
Mayo
Mustard
Ketchup
Barbecue Sauce
Preparation
Disclaimer: Always take caution when frying anything!
Parchment paper frying hack:
It’s not essential, but it helps keep your oil from burning and keeps your pan clean. Before you lift the parchment paper out of the pan, make sure the oil has fully cooled.
How to do it:
Cut a piece of parchment paper to fit the bottom of your pan.
Add your oil on top of the parchment.
Fry as usual.
Turn off the heat and let everything cool completely.
Once the oil is fully cooled, carefully lift the parchment paper out and toss it.
Directions:
Prep the chicken:
With the chicken breasts frozen, carefully grate them on the coarse side of a grater. Tip: Hold the chicken with a paper towel for better grip and safety.
Add the onion:
Grate the onion, squeeze out the excess liquid, and add it to the bowl with the chicken.
Mix the batter:
Add the garlic, eggs, flour, and all spices. Mix until fully combined.
Prepare the pan:
Place a sheet of parchment paper in a large, shallow skillet and trim any edges hanging over the sides (this prevents burning). The parchment helps keep the pan clean, keeps the oil from burning too quickly, and prevents sticking.
Cook the latkes:
Pour oil into the skillet (on top of the parchment) and heat over medium. Drop spoonfuls of the mixture into the hot oil, gently flattening them. Cook about 4 minutes per side, until golden brown.
Cool and serve:
Transfer to a wire rack to keep them crisp. Serve with your favorite toppings or dipping sauces.
Instagram Reel: