Matzo Meal Latkes

Random House

Without the grated onion, matzo meal latkes are a little on the bland side. However, you can always take a different, more Sephardic, approach: omit the onion; sprinkle the cooked latkes with a mixture of confectioners’ sugar, cinnamon, and finely chopped nuts; and serve them with honey.

ingredients

1 cup matzo meal
2 teaspoons salt
2 tablespoons sugar
6 eggs
1 1/2 cups water
3/4 cup grated onion (optional)
3/4 cup corn oil for frying
Applesauce
Sour cream

directions

1
In a large bowl, combine matzo meal, salt, and sugar. Set aside.
2
Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
3
Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion.
4
Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel. Serve with applesauce and/or sour cream.

notes

Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan

Source: The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved.