Whole Wheat Matzo Latkes

Recipe from Jeanette Lewin

Adapted by Nick Fox

Updated Nov. 29, 2021

Whole Wheat Matzo Latkes
Total Time
15 minutes
Rating
3(41)
Comments
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Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket. —Nick Fox

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Ingredients

Yield:2 to 4 servings
  • 3eggs, at room temperature, separated
  • ½cup whole wheat matzo meal (or 1½ whole wheat matzos pulverized in a food processor
  • 1tablespoon toasted wheat germ (optional)
  • ½teaspoon salt
  • ¼teaspoon sugar
  • ⅛teaspoon cinnamon
  • Neutral oil for frying
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

165 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 129 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat egg whites until stiff.

  2. Step 2

    Mix matzo meal with ½ 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.

  3. Step 3

    Put a ¼ 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.

Ratings

3 out of 5
41 user ratings
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Comments

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Peter

P.S. You can serve them with a little sour cream (no sugar) or with jam if you want them to bed sweet.

Peter

The recipe is similar to what my grandmother made me for breakfast when I visited her. HOWEVER, I would leave out the sugar and any sweet spices. Also, be sure to leave the batter for a while, up to 20 minutes, to thicken. Definitely, fry the latkes in nothing but butter, and be sure to add more butter when the butter in the pan runs out. It is important to let the butter brown before you add the batter but not to burn. The pancakes should be quite small, maybe 2 inches diameter.

Michael

Take out the sugar and spice then cook in lots of butter.

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Credits

Jeanette Lewin

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