New This Month

Matzo Latkes

  • Servings: 4

Source: The Martha Stewart Show, Episode 1128


  • Canola oil, for frying
  • 1/2 cup finely chopped onion
  • 6 ounces egg matzo
  • 1 cup cottage cheese, preferably 4 percent
  • 1 large egg, lightly beaten
  • 2 tablespoons snipped chives, plus more for garnish
  • Coarse salt and freshly ground pepper
  • 4 slices smoked salmon (about 1/4 pound), for garnish
  • Horseradish Cream for Matzo Latkes


  1. Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.

  2. In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.

  3. Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.

  4. Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.

Reviews Add a comment

  • as23
    21 MAR, 2013
    This is a great easy and tasty recipe. It makes a great Passover breakfast. However, it does not work for Passover Seder. The Seder requires meat (shank bone) to be on the table, which means that dairy products are not allowed (not kosher). as an alternitive hummus, babaganush or other vegetable based spread can be used.