Serves 9
30 min
Simple Matzo Meal Latkes
Recipe GLPR3662f28e20e6e7
Crispy, golden fried latkes made with matzo meal, eggs, and water. These traditional Jewish potato-free pancakes are light and fluffy, perfect as a main course or side dish. Serve warm with sour cream or applesauce.
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Ingredients
3 eggs
¾ cup cold tap water
1 teaspoon salt
½ cup matzo meal
2 tablespoon sugar, optional
vegetable oil, chicken fat, or butter for frying
Directions
In a medium bowl, crack the eggs and beat them together with a fork until well combined and slightly frothy.
Add the cold water and salt to the beaten eggs, stirring well to incorporate.
Sprinkle the matzo meal over the egg mixture, stirring gently until all the flour is moistened and the batter comes together. The texture should resemble thick pancake batter.
If using sugar for added sweetness, stir it into the batter until evenly distributed. Allow the batter to rest for 2 minutes so the matzo meal can fully absorb the liquid.
Heat about 1/4 inch of oil, chicken fat, or butter in a large skillet over medium-high heat until shimmering and a small drop of batter sizzles immediately upon contact.
Using a spoon or small ice cream scoop, carefully drop portions of batter into the hot fat, slightly flattening each one with the back of the spoon to form a thin patty about 2 to 3 inches wide.
Fry the latkes for 2 to 3 minutes on the first side until golden brown and crispy. The eggs must reach an internal temperature of 165°F.
Flip each latke carefully and fry for another 1 to 2 minutes on the second side until similarly golden and crispy. Ensure all latkes are cooked through to 165°F.
Transfer the finished latkes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven if necessary while finishing remaining batches.
Serve the latkes warm, optionally accompanied by sour cream, applesauce, or your preferred toppings.
