BBQ Chicken Latkes Sliders for Passover

One more Passover recipe! One more Passover recipe! Fine, fine calm down. Give the people what they want! Here is one more tasty recipe to get you through the week. After all, seder meals are all fine and dandy, but what do you eat the rest of the week, right? Crap, I’m all out of charoset and tired of matzah. Now what?! Well I’ll tell you what- BBQ Chicken Latkes Sliders. All kosher for Passover and nearly free of matzo meal. Hooray! These are so tasty you’ll want to eat them even after Passover. Can the same be said for Aunt Muriel’s potato kugel? Didn’t think so. Now tell me, what are you making for the seder tonight? I’d love to hear! 

Also, you may or may no know I write for a few publications, and thought my latest pieces in The Austin Chronicle may be of interest. What is Passover? A Newbie’s Guide to a Seder and my review of the new cookbook Passover Made Easy.

Anyhoo, here is all Jew need:

First up, let’s make the slaw topping (optional of course). Combine shredded cabbage with jalapeños, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.

Then, let’s make the sauce. Combine all ingredients and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.

You can customize your sauce with any seasonings you like (KFP of course, duh.)

Easy enough! Now the latkes. I used the very first recipe I ever put on my blog: Sweet Potato Latkes. Man I have come a long way if I do say so myself! Except for my overuse of exclamation marks. Still got it!! Feel free to use any favorite latkes recipe. First, peel and shred the potatoes (I used a hand grater) and combine with diced onions. Then, using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, flour and salt together in a bowl.

Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.

Then put together! Latke, chicken, slaw, more latke.

Oh yeah. Happy Passover everyone!!

BBQ Chicken Latkes Sliders for Passover

Amy Kritzer

Tired of Passover dreck? How about these crispy potato latkes stuffed with BBQ chicken and tangy slaw!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Passover

Cuisine Jewish

Ingredients

  

• For Slaw:
• 1/2 head red cabbage shredded, about
• 1 small jalapeño diced small
• 1/2 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons honey
• Salt to taste
• For BBQ Chicken:
• 1 1/2 cups ketchup kosher for Passover
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup honey
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• Salt to taste
• 1 1/2 cups cooked shredded chicken
• For sweet potato latkes:
• 5 cups sweet potatoes peeled and shredded with a box grater or a food processor
• 2 tablespoons onion diced
• 1 clove garlic minced
• 2 egg
• 2 tablespoons potato starch (or matzo meal works too)
• 1 teaspoon salt
• ½ cup oil or schmaltz I used canola, but peanut works great as well

Instructions

 

• To make the slaw topping, combine shredded cabbage with jalapeños, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.
• For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.
• First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.
• Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
• Then put together! Latke, chicken, slaw, more latke. Serve immediately!

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