Easy Homemade Rosemary Latkes and Matzo
Holiday recipe making can quickly get time consuming and overly complicated. It can still be gourmet without an enormous grocery list. Try these homemade latkes and matzo.
Around the holiday season everyone has a bigger appetite. Before you end up with a grocery store list of thousands of items, plan on making a few easy things at home like crackers that you can also use for your latkes.
While most latke recipes include flour, some of our favorites are made with matzo crackers. Matzo is basically a flour and oil-based flatbread that's more like a cracker--and a great multi-purpose one at that!
I decided to make matzo from scratch and add in fresh rosemary. They turned out beautifully. And it was so easy. Be sure to increase the volume of the recipe if you decide to make both crackers for your latke recipe and a batch for guests to enjoy too.
The greatest thing about this matzo recipe is the ease of it and resulting flavor. You'll see after you make your first batch how much fun it is to build on this recipe and experiment with spices. For the batch that you set aside as crackers (not for your latkes), baste the dough sheets with olive oil and sprinkle with salt for a really yummy finish.
For the latke recipe, all I did was put a portion of the crackers into a processor, after they cooled down from the oven, and blended until fine. That's what I used in place of flour for this recipe.
Matzah Cracker Recipe (16-18 5x4 crackers)
*Original recipe from Leites Culinaria
- 4 1/2 cups sifted all-purpose flour, plus more for rolling (I did not sift and had a result I was happy with)
- 1/2 teaspoon sea salt (you'll add more on the top if these are for crackers and more in your latke recipe if for the latkes)
- 2 tablespoons quality olive oil (we used Kämen Organic Cold Pressed Olive Oil--it really makes a difference! Available on Treamto iOS App)
- 2 teaspoons of fresh chopped rosemary
- 3/4 cup plus up to 1/4 cup warm water
Pre-heat oven to 500˚ F
Add your flour, salt and oil to a bowl and mix well. Then add in your water and mix with a spoon until crumbly. Add a bit of the warm water next as you start to form the ball of dough. Only add as much as needed, and there is no need to over knead. Use a light hand.
Once your dough ball is ready, turn out on a floured surface, knead lightly to glue everything together. Cut off 1/2 inch thick slices from the dough ball (see in video). For the latke recipe, I made only a 1/4 of this full recipe and ended up with four squares of matzo. So you could potentially end up with 16 slices of dough.
Form a slice into a patty with your hands and then roll out as thin as you can (use a pasta machine if you have one, but this works fine). Cut a square out of the shape and reform the remaining dough into another ball to roll and trim until nothing is left.
Prick each square with a fork multiple times (see video above). Then lay each piece on a baking tray. You don't need space between the pieces, so fit on as many as you can.
Bake for up to a minute and a half on one side. Check to see how it's doing at 60 seconds. It will cook quickly, and you'll see the dough start to brown and bubble. Turn over on the other side and cook for 30 seconds more.
Let cool completely until crisp before processing for your latkes or guests. But they're quite tasty warm.
Homemade Rosemary Potato Zucchini Latke Recipe
- 2 medium russet potatoes
- 1 small to medium zucchini
- 1/2 tsp salt
- 1 large shallot
- 2 large eggs lightly beaten
- 1 cup of matzo
TIP! Grate a bit more potato to serve as hash browns for breakfast!
Using a grater, grate your potatoes, zucchini and shallot and place in a bowl. Turn the bowl over a clean linen towel and then with the vegetables at the center of the towel, pull the edges of the towel up around the vegetables. Over a sink, squeeze out as much water from the vegetables as you can.
Once dry, return to a bowl. Then, add the remaining ingredients (salt, eggs, matzo), and mix everything together.
Pre-heat an oiled pan on medium heat. We used sunflower oil.
Scoop up a large tablespoon of the mixture and pat into a small pancake, then place in the heated pan. Cook 3-4 minutes on each side, or until the latke begins to turn golden brown.
Place the cooked latkes on an towel lined baking tray (to drain any excess oil).
Once done, it gets even more fun! The exciting part of making latkes is the toppings. I've tried so many variations of toppings, my favorite combination is a little sweet and a little spicy.
With Brooklyn Whatever in the pantry, I topped the latkes alternately with their apple butter, jalapeño jam and hot pepper jam. Serve and delight a crowd!
Shop Brooklyn Whatever and Kämen Organic Cold Pressed Olive Oil on Treatmo to really boost the flavor in these gorgeous holiday treats. Download the app for access to top local food maker's on iTunes.