Whole Wheat Matzo Latkes Recipes

MATZO LATKES

Steps:

• 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.

MATZO MEAL LATKES

Steps:

• 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.

WHOLE WHEAT MATZO LATKES

Steps:

• Beat egg whites until stiff.
• Mix matzo meal with 1/2 cup cold water. Let it soak for 2 to 3 minutes, then mix in wheat germ, salt, sugar and cinnamon. Mix the egg yolks in well.
• Put a 1/4 inch of oil in a pan over medium heat. Fold the egg whites into the batter. When the oil is hot, but not smoky, add the batter, a round tablespoon at a time. When well browned, flip and brown the other side, about 2 minutes per side. Drain quickly on paper towels and serve hot, with sugar, honey or plain.

WHOLE GRAIN SPELT MATZOS

Steps:

• These instructions are to make a one batch of six matzos within 18 minutes. If you're not observing Passover though, you can take your time, and you may want to double or triple the recipe all at once, rather than bake in multiple start-to-finish batches.
• Place a large baking sheet or pizza stone in your oven one level up from the middle shelf. Preheat to 475°F -- for about 20 minutes if you're using an aluminum baking sheet, and for about 30 minutes if you're using a stone. I used an aluminum sheet and found there was no need for parchment paper to prevent sticking.
• Measure all the ingredients, and then mix them together in a bowl. (I used my hand from the get-go and segued into kneading with that messy hand.) If you want to make the matzo in less than 18 minutes, start the timer just before you add liquids to the flour.
• Knead the dough on a clean surface for 2-3 minutes, and add more flour or water as needed to get a pliable and not-sticky consistency.
• With a rolling pin, roll the dough into a very thin oval sheet about 1/16" to 1/8" thick (see the photo above). Use flour as needed to roll the sheet and shift it around.
• With a fork or a pastry docker, poke holes on both sides of the sheet.
• Cut the sheet into six pieces. If desired, trim the edges so you have rectangles. Then collect all the scraps, knead them into a ball, adding a few drops of water if needed to get the dough to come together. Then quickly roll out one more matzo (round) with this leftover dough and poke holes on both sides of it too.
• Carefully pull your hot baking sheet from the oven, and transfer the matzos onto it.
• Bake for 2 minutes, then flip over each matzo. Also turn your baking sheet around if one side is browning faster than the other.
• Bake for another 2 minutes, keeping a close eye on the matzos during the last minute because if you happen to roll slightly thinner or thicker dough than I did, you may need a minute less or a minute more to get slight opacity of the matzos and a few brown spots.
• Remove the matzos from the oven and cool them on a rack.
• Once completely cooled, the matzos can be stored in an airtight container for several days or longer.

WHOLE-WHEAT MATZO BALLS

Steps:

• In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
• Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
• Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
• Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.

VEGETABLE AND FETA LATKES

Steps:

• Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
• In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
• Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.