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Schnitzel Latkes with Ginger Apple Sauce and Lemon Aioli Recipe

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4.2 from 3 reviews

Schnitzel Latkes combine crispy, golden potato latkes with tender, juicy chicken schnitzel, coated in a flavorful potato, breadcrumb, and sesame seed crust. Served with fragrant ginger apple sauce and zesty lemon aioli, this dish offers a delightful fusion of comforting textures and bright accompaniments, perfect for a satisfying meal.

Ingredients

Schnitzel Latkes

  • 1 cup all-purpose flour
  • 4 eggs
  • Salt, black pepper, and paprika, to taste
  • A dash of hot sauce (optional)
  • 4 medium Russet potatoes (about 1.4kg or 3lbs)
  • 1 medium yellow onion (about 250g or 9 oz), peeled
  • 1 cup cornstarch (128g)
  • ½ cup breadcrumbs (60g)
  • 1/3 cup sesame seeds (45g)
  • 4 large chicken breasts (about 1kg or 2.2lbs)
  • Oil, for frying (such as vegetable or canola oil)

Ginger Apple Sauce

  • ¾ cup apple sauce (200g)
  • 1 small knob fresh ginger (about 5g), finely grated
  • Salt, to taste

Lemon Aioli

  • 2 egg yolks
  • 3 garlic cloves
  • Zest of 1 small lemon
  • Juice of ½ small lemon
  • 1/3 cup neutral oil (75g), such as avocado oil
  • Salt, to taste

Instructions

  1. Prepare the dredging station: Arrange the coating ingredients in separate shallow containers. Place the flour on a quarter sheet pan. In another pan, whisk the eggs with a pinch of salt, black pepper, paprika, and optional hot sauce until well combined.
  2. Prep the potatoes and onion: Scrub the Russet potatoes clean under warm water. Using a box grater or food processor shredder attachment, grate the potatoes and the peeled onion. Place the mixture in a large, deep pan and season generously with salt. Massage the mixture for several minutes until it begins to release liquid.
  3. Drain excess liquid: Line a medium bowl with cheesecloth, add the grated potato and onion mixture, gather the corners, and twist to squeeze out as much liquid as possible. Discard the liquid.
  4. Mix coating ingredients: Rinse and dry the pan, then return the drained potato and onion mixture to it. Add cornstarch, breadcrumbs, sesame seeds, and a pinch of salt. Toss thoroughly to coat evenly.
  5. Prepare the chicken: Place each chicken breast on a plastic-covered cutting board. Slice each breast almost through horizontally, then unfold to create a large cutlet (about 0.5 cm or ¼-inch thick). Season both sides of the cutlets with salt, pepper, and paprika, then cover with plastic wrap and gently pound with a tenderizer or rolling pin to even thickness.
  6. Coat the schnitzel latkes: One at a time, dredge each chicken cutlet in flour, shaking off excess, then dip into the beaten eggs, and finally press into the potato coating mixture, ensuring the mixture adheres well on both sides.
  7. Fry the schnitzel latkes: Heat about 1 inch of oil in a large 12-inch skillet over medium heat until it reaches 360°F (180°C). Fry each schnitzel latke carefully for 10 minutes until the edges and bottom turn golden brown. Flip and fry for another 6 to 8 minutes until fully golden and crispy. Adjust heat to maintain oil temperature and prevent burning.
  8. Drain and season: Transfer fried schnitzel latkes to a cooling rack set over a baking sheet to drain excess oil. Sprinkle with salt while still hot. Repeat with remaining pieces.
  9. Make the ginger apple sauce: In a small bowl, combine the apple sauce with a pinch of salt. Finely grate fresh ginger directly into the bowl and stir to combine.
  10. Make the lemon aioli: In a container or jar, combine egg yolks, garlic cloves, salt, lemon zest, and lemon juice. Using an immersion blender or whisk, slowly stream in neutral oil while blending to emulsify the mixture into a creamy aioli. Taste and adjust salt as needed.

Notes

  • Ensure potatoes are well-drained to avoid soggy coating.
  • Use a thermometer to maintain oil at 360°F for perfect frying.
  • Pounding the chicken evenly helps it cook uniformly and stay tender.
  • Serve schnitzel latkes hot to enjoy their crispiness.
  • Store leftovers in the refrigerator and reheat in an oven to maintain crisp texture.

Find it online: https://bitezly.com/schnitzel-latkes-with-ginger-apple-sauce-and-lemon-aioli-recipe/