Matzo Latkes



  • 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


  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.

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