Matzo Scallion Pancakes
Recipe GLPRf51cf57bae6fab
Crispy-edged matzo meal pancakes loaded with aromatic scallions. Tender and golden-brown throughout, these savory pancakes are a delightful Jewish-inspired addition to any meal. Cooked in olive oil until both sides develop a beautiful golden color, they offer a light, crunchy texture that pairs wonderfully with smoked fish, sour cream, or applesauce.
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Ingredients
1/2 cup thinly sliced scallion white and pale green parts
1/2 cup finely chopped scallion greens
3/4 cup plus 2 teaspoons olive oil
5 large eggs
1 1/2 cups plus 1 tablespoon water
1 1/2 cups matzo meal
1 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat 2 teaspoons of olive oil in a small heavy saucepan over moderate heat. Add the thinly sliced scallion (white and pale green parts only) and cook, stirring occasionally, until the scallion becomes pale golden and fragrant, about 2 to 3 minutes. Remove from heat and stir in the finely chopped scallion greens until combined.
In a large bowl, whisk together the 5 eggs until well combined. Whisk in the water until fully incorporated. Add the matzo meal, salt, and black pepper, and stir until just combined. Fold in the cooked scallion mixture (including the oil) until the batter is evenly mixed.
Heat 1/2 cup of olive oil in a 12-inch nonstick skillet over moderate heat until the oil is hot and shimmers slightly. Working in batches to avoid crowding, use a 1/4-cup measure filled three-fourths full (about 3 tablespoons) for each pancake. Carefully pour the batter into the hot oil and gently spread with the back of a spoon to form a 3-inch round pancake.
Cook the pancakes until the undersides are golden brown, about 1 1/2 to 2 minutes. Using a slotted spatula, carefully turn each pancake over and cook the other side until golden brown, approximately 1 1/2 minutes more.
Transfer the cooked pancakes to a wire rack set over a paper-towel-lined baking sheet to drain and cool slightly. Add some of the remaining 1/4 cup of olive oil to the skillet as needed between batches to maintain proper oil temperature and prevent sticking. Repeat steps 3 through 5 until all batter is used, yielding approximately 30 pancakes total.
