Matzo Latkes

Name: Matzo Latkes
Ingredients: Canola oil, for frying; 0.5 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 ¼ pound), for garnish; Horseradish Cream for Matzo Latkes

2.8

(17)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Ingredients

Canola oil, for frying
½ 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 ¼ pound), for garnish
Horseradish Cream for Matzo Latkes

Directions

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.
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.
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.
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.