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Southern Favorites Latke Napoleon


Submitted by Eli Berman


Prepare the Latkes

1. Place the shredded potatoes and onion into a strainer (colander) that is inside a bowl to catch the liquid that will drain from the potatoes.
2. Sprinkle one tablespoon salt over the potato mixture and mix well, let sit for 20–30 minutes to draw out as much liquid as possible. Squeeze out any remaining liquid and place the potato mixture into a large mixing bowl.
3. Add eggs, seasoning, and flour. Mix well.
4. Heat one inch of oil in a frying pan to 375 degrees Fahrenheit.
5. Carefully place a large spoonful of mixture into the oil and push down with the spoon to flatten. Fry for two to three minutes per side or until golden brown. Drain on a rack.


If you alternate between shredding the onion and potato, the potato stays white.

Prepare the Schnitzel

1. Season panko crumbs with two teaspoons salt, two teaspoons garlic powder, one teaspoon pepper, one teaspoon onion powder and one teaspoon smoked paprika. Season chicken with salt and pepper.
2. Dredge chicken in eggs and then Panko. Make sure it’s well coated.
3. Fry in 375-degree oil for one to one and 1/2 minutes per side (do not overcook as this dries the chicken out, and Southerners do not like dry fried chicken). Let drain and cool on a rack.

Prepare the BBQ Beef

1. Place onion into crock pot. Place meat on top of onions.
2. Mix all other ingredients (except cornstarch) and pour over the meat.
3. Cook on low six to eight hours or until fork shred tender. (I cook it overnight.)
4. Pull meat out of pot, shred, and place back into the liquid, then stir and mix well. Let it cook for 30 minutes more.
5. To thicken sauce, put into a sauce pan and bring to a hard simmer. Stir in a tablespoon of cornstarch slurry (two tablespoons cornstarch and one tablespoon water mixed well) and let simmer one to two minutes.


Freezes well if you have leftovers.

Prepare the Chipotle Mayo

1. Mix all ingredients together.

Prepare the Pickled Onions

1. Boil vinegar, add seasonings, remove from heat and add onions.
2. Mix well and pour into a heat-safe (non-reactive) container.
3. Let cool, then refrigerate for three to four hours.


Will keep for a week in the fridge.


1. Place a latke on plate and shmear some chipotle mayo.
2. Place schnitzel on mayo, then top with pickles or thin sliced tomato, if desired. Place another latke.
3. Spoon some BBQ on top of latke with a spoon of sauce and top with pickled onion. Top with another latke. Open WIDE and enjoy!!!!!