Matzo that actually tastes good

Passover food usually bums me out. Although I love the seder food - charoset with horseradish, gefilte fish, kosher brisket - but the rest of the 8 days is just so lame. I can only have matzo pizza, macaroons and variations of fruit for so many meals.

Today, I tried something new. Although Martha isn't a member of the Tribe, she does have some great ideas for Passover. Today, I tried something fabulous: Matzo Latkes.

This recipe has everything a girl could ask for: lox, onions, frying oil, scallions... I am a very happy girl. Of course, there is matzo in it, but you can barely taste it over the deliciousness. Instead of the horseradish cream, I went full on ghetto and went with plenty of sour cream.

I'm off to enjoy my Saturday... happy weekend!

Recipe (courtesy of Martha Stewart):

Ingredients

• Canola oil for frying
• 1/2 cup finely chopped onion
• 6 ounces egg matzo
• 1 cup cottage cheese preferably 4 percent
• 1 large egg lightly beaten
• 2 tablespoons snipped chives plus more for garnish
• Coarse salt and freshly ground pepper
• 4 slices smoked salmon (about 1/4 pound) for garnish
• Horseradish Cream

Directions

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.