Joan Rivers' Matzo Latkes

from ButterYum

makes 4 large or 8 small latkes

For the Matzos:

  • Canola oil
  • 1/2 cup minced onion 
  • 6 ounces matzo crackers
  • 1 cup 4% cottage cheese
  • 1 large egg
  • 2 tablespoons finely chopped chives, plus more for garnish
  • salt and pepper to taste
  • sliced smoked salmon (optional)

For the Sour Cream Topping:

  • 1 cup sour cream
  • 2 tablespoons freshly grated horseradish
  • 1 tablespoons finely chopped chives
  • salt and pepper to taste 


  1. In a small bowl, combine the ingredients for the sour cream topping; chill until needed.
  2. In a skillet over medium-high heat, saute onions in a little canola oil until translucent (season with a little salt and pepper); set aside to cool.
  3. In a food processor or blender, pulse the matzo crackers into coarse crumbs.  
  4. Reserve 1 cup of crumbs in a small bowl for later; put the remaining crumbs into a large mixing bowl.
  5. In the same food processor or blender, process cottage cheese until smooth. 
  6. To the large bowl of cracker crumbs, add the onions, cottage cheese, egg, chives, and salt and pepper.
  7. Form mixture into 4 large or 8 small patties; cover with plastic wrap and refrigerate for 30 minutes.
  8. Coat patties in reserved crumbs.
  9. Heat about 1/2-inch of canola oil in a skillet.  
  10. Brown patties on first side until golden brown; turn over and repeat on second side. 
  11. Serve warm or at room temperature with sour cream topping, snipped chives, and optional smoked salmon.  Recipe adapted from Joan Rivers via Martha Stewart.