What unholy merger of cuisines hath she wrought?
December 27, 2024 11:50 AM Subscribe
Happy 3rd night of Hanukkah. Put on your aprons. After the early night gifts (sock and underwear, perhaps?) behold I will be bringing my child a gift from the interwebs: schnitzel latkes.
Oh my goodness gracious. If I felt up to doing any more actual work at cooking than I already have this week, this would be enormously tempting for tonight. As it is, it will hold until sometime soon.
robbyrobs, even without having made it I would very strongly guess that this recipe will work well with gluten-free flour. There's no glutinous bready structure to fail to make. A knowledgeable GF cook would be able to say whether it would need extra arrowroot or whatever but it seems, in principle, adaptable. Which bring me to my own reservation: will I have any reason to regret omitting the sesame? I mean I'm gonna do it anyway but
posted by dick dale the vampire at 12:11 PM on December 27 [2 favorites]
robbyrobs, even without having made it I would very strongly guess that this recipe will work well with gluten-free flour. There's no glutinous bready structure to fail to make. A knowledgeable GF cook would be able to say whether it would need extra arrowroot or whatever but it seems, in principle, adaptable. Which bring me to my own reservation: will I have any reason to regret omitting the sesame? I mean I'm gonna do it anyway but
posted by dick dale the vampire at 12:11 PM on December 27 [2 favorites]
I’ve just loaded some brisket in the pressure cooker with this recipe. The schnitzel latkes are very intriguing, maybe next time.
posted by dr_dank at 12:21 PM on December 27
posted by dr_dank at 12:21 PM on December 27
My spouse loves schnitzel and latkes, and his eyes lit up when I said those words together. Alas, I doubt either of us has the patience or frying skills to pull this off. We still might do latkes this weekend if I can get my act together.
posted by hydropsyche at 12:30 PM on December 27 [2 favorites]
posted by hydropsyche at 12:30 PM on December 27 [2 favorites]
We do these Italian cheese latkes at least once during Hanukkah and they're always a hit.
I've also made these rutabaga (swede) latkes and they're delicions.
As for the schnitzel latkes, I wonder how well they'd work with the parve "chikin" patties we sometimes see for sale, or with Qorn. I suspect pretty danged well!
posted by 1adam12 at 12:41 PM on December 27 [1 favorite]
I've also made these rutabaga (swede) latkes and they're delicions.
As for the schnitzel latkes, I wonder how well they'd work with the parve "chikin" patties we sometimes see for sale, or with Qorn. I suspect pretty danged well!
posted by 1adam12 at 12:41 PM on December 27 [1 favorite]
I'm doing coconut fried shrimp, which I am aware isn't exactly kosher, but which is gluten-free and low-carb. Dip in well-beaten egg. Dip in shredded coconut. Deep fry. Easy. Delicious.
posted by novalis_dt at 2:48 PM on December 27
posted by novalis_dt at 2:48 PM on December 27
Schnatkes!
posted by lalochezia at 4:04 PM on December 27 [6 favorites]
posted by lalochezia at 4:04 PM on December 27 [6 favorites]
Sounds yum!
posted by supermedusa at 4:13 PM on December 27
posted by supermedusa at 4:13 PM on December 27
Oh man, I hate frying things but this might be worth it...
posted by the primroses were over at 4:34 PM on December 27 [1 favorite]
posted by the primroses were over at 4:34 PM on December 27 [1 favorite]
Due to spousal illness, we've not yet made latkes this Hanukkah, but we will. This could very well solve the problem of what do you make with latkes for dinner.
posted by mollweide at 4:52 PM on December 27
posted by mollweide at 4:52 PM on December 27
I saw this visually elsewhere and it lured me in very effectively. I would eat the heck out of this.
I would also happily chow a schnitzelatkewich.
posted by janell at 5:26 PM on December 27
I would also happily chow a schnitzelatkewich.
posted by janell at 5:26 PM on December 27
Schnatkes
A name that should never be allowed to catch on or even be spoken aloud.
posted by GenjiandProust at 5:30 PM on December 27 [2 favorites]
A name that should never be allowed to catch on or even be spoken aloud.
posted by GenjiandProust at 5:30 PM on December 27 [2 favorites]
Not sure how to pronounce that ‘a,’ not sure there’s a good option.
posted by box at 6:06 PM on December 27 [1 favorite]
posted by box at 6:06 PM on December 27 [1 favorite]
Mod note: [mmm! These schnatkes have gone directly to our sidebar and Best Of plates!]
posted by taz (staff) at 10:37 PM on December 27 [2 favorites]
posted by taz (staff) at 10:37 PM on December 27 [2 favorites]
I made this tonight, five clean plates.
Some tips: As mentioned, squeeze as much water out as you can, I was lucky enough to have a jam / yogurt bag but you can do it solely with your hands. It works fine as a gluten free recipe, I used King Arthur all purpose GF flour and some random brand of GF Panko breadcrumbs. Season the chicken more than you think you need. If your oil stays hot it takes much less time to fry than the recipe calls for, as long as your chicken is the appropriate thickness you can go by the browning of the potato.
Next time I might marinate the chicken in pickle juice / milk (which is what I do for copy-cat chick-fil-a nuggets) and use old bay as the spice rub. But it's a solid recipe as-is.
posted by true at 6:24 PM on December 29 [1 favorite]
Some tips: As mentioned, squeeze as much water out as you can, I was lucky enough to have a jam / yogurt bag but you can do it solely with your hands. It works fine as a gluten free recipe, I used King Arthur all purpose GF flour and some random brand of GF Panko breadcrumbs. Season the chicken more than you think you need. If your oil stays hot it takes much less time to fry than the recipe calls for, as long as your chicken is the appropriate thickness you can go by the browning of the potato.
Next time I might marinate the chicken in pickle juice / milk (which is what I do for copy-cat chick-fil-a nuggets) and use old bay as the spice rub. But it's a solid recipe as-is.
posted by true at 6:24 PM on December 29 [1 favorite]
I made them last night. My wife ate two, my daughter ate two, and I ate two, and they were amazing. They're going to for sure be going into the regular rotation of things I make when my Ashkenazi genes get accidentally switched on (which includes brisket, matzoh brei, chicken soup with matzoh balls, and bagels with whitefish spread and lox.
For the schnitzel latkes, I used a mix of panko breadcrumbs and matzoh meal (because I had it on hand). The sesame seeds added a totally different element than one would typically find in either latkes or schnitzel and were a huge bonus. Agree with true indicating the need for seasoning the chicken more than you think need - I wish I did more salt and pepper. But it was fine.
Keep the oil at 360˚F, and depending on how brown you want yours, I went about 8.5-9 minutes on the first side and 4.5 minutes on the flip side. Any more and it was overdone.
I'm totally doing the pickle juice/milk thing that true suggested (and I was today years old when I learned that's how you make faux Chick-Fil-A, so thank!).
posted by scblackman at 3:14 PM on December 31
For the schnitzel latkes, I used a mix of panko breadcrumbs and matzoh meal (because I had it on hand). The sesame seeds added a totally different element than one would typically find in either latkes or schnitzel and were a huge bonus. Agree with true indicating the need for seasoning the chicken more than you think need - I wish I did more salt and pepper. But it was fine.
Keep the oil at 360˚F, and depending on how brown you want yours, I went about 8.5-9 minutes on the first side and 4.5 minutes on the flip side. Any more and it was overdone.
I'm totally doing the pickle juice/milk thing that true suggested (and I was today years old when I learned that's how you make faux Chick-Fil-A, so thank!).
posted by scblackman at 3:14 PM on December 31
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posted by robbyrobs at 11:59 AM on December 27