Grandma Rose’s Matzah Latkes

5 from 1 vote
Matzah Latkes in the Pan
Passover in a Pan

We just got back from a Wilder Family Trip up to the mountains of Big Bear, California. My sister and her family live “up there” full-time, and my parents have a nice getaway spot right next door.

As part of our quality family time, we attended a Seder on Saturday night at B’Nai Big Bear, the local rustic-casual Jewish congregation. (That’s the one bummer of an April Birthday — every so often it’s trumped by Passover.  And sometimes it’s even trumped by both Passover and Easter! Mom did make fabulous Kosher-For-Passover Birthday Lemon Bars, everyone sang “Happy Birthday” to me, and I got to blow out some candles, so I’m not complaining all that much, mind you.)

Mixing Potatoes and Onions
Potatoes and Onions, a holy combination

On Sunday we had a big family brunch, in which Mom, Matty, and I made Grandma Roses’s “Matzah Latkes” recipe for everyone. (A Latke is a potato pancake that’s been pan-fried — kind of like hash brown patties.)  Grandma actually called it “Fried Matzah” — but I think “Matzah Latkes” is more accurate. Besides, I wouldn’t want you to think these come out of the deep fryer!

Mom Rules

Considering that the results of my poll on Saturday said loud-and-clear that you all want more recipes from me, I thought I should share this one right away.  This recipe goes back as far as I can remember (Grandma used to make it whenever she visited from The Bronx during Passover), and it’s quite possibly my favorite Passover tradition.

That, and cooking with my family.

See that layer of Matzah in the middle? Sneaky, eh?
5 from 1 vote

Grandma Rose’s Matzah Latkes

By: Grandma Rose Wilder (adapted by Joan Wilder)
These are great topped with a dollop of apple sauce or Greek yogurt. The ingredients below make one large pancake, which is plenty for one person, with some left over. For more servings, just multiply everything by the number of servings -- so it's basically one potato, one onion, one egg, and one sheet of matzah per person.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 1 serving


  • 1 medium Potato
  • 1 small Onion
  • 1 Egg
  • 1/2 teaspoon Salt
  • 2 Tablespoons Matzah Meal, maybe a bit more
  • 1 sheet of Matzah, we use Whole Wheat
  • 2 to 3 teaspoons Oil, for frying


  • Wash and grate the potato (keep the skin on, it's healthier and at least as tasty) and add to a large bowl. Pour off any excess moisture. Finely grate the onion and add to the bowl.
  • Crack an egg in a small bowl, scramble it with a fork, and add it to the potato and onion mixture.
  • Add the salt and Matzah Meal, and mix thoroughly. (The Matzah Meal works to absorb a bit of extra moisture from the potatoes and onions -- if it's really runny, just mix in a little more matzah meal.)
  • Take a sheet of Matzah and run it briefly under cool water to moisten both sides.
  • Place the matzah on a flat surface (such as a cutting board) and scoop about 3/4 cup of the potato mixture on top. Flatten it out with the back of the spoon or your hands so there's about 1/2 inch (1.25 cm) of mixture on top.
  • Heat the oil on medium in a large, nonstick skillet. Gently place the Matzah, potato side down, in the pan. Be sure the heat is not too high -- else you'll burn the potatoes before they cook all the way through.
  • While it's cooking, add the potato mixture to the other side of the Matzah. Once the bottom is browned, about 4-5 minutes, gently lift the matzah with a large spatula and -- very carefully -- flip it over so the other side will cook. (Tip: After you lift the pancake out of the pan, tilt the frying pan up to about a 45 degree angle. You won't have to flip it over quite as far, and that also helps any excess oil move out of the way so it doesn't splatter as much upon landing).
  • Cook the other side until brown, about 4-5 minutes. Remove from heat, slice into quarters (squares or triangles) and serve immediately.


Leftovers keep well in the fridge for a few days, and they reheat well in the oven.


Calories: 174kcal, Carbohydrates: 24g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 1228mg, Potassium: 162mg, Fiber: 1g, Sugar: 3g, Vitamin A: 240IU, Vitamin C: 5.2mg, Calcium: 41mg, Iron: 1.4mg
Like this recipe? Rate and comment below!
Sadly, we had no applesauce or Greek yogurt. Nevertheless… delicious!
A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

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Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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April 19, 2012 7:51 pm

We did latkes this way this year too (I mean no applesauce). GREG

April 17, 2012 9:19 am

Thanks for the suggestions, Andrew.

Another one for you – my office has those CoffeeMate singles, which I dunk in my morning coffee. I also use Splenda/Equal Sucralose. I tried black coffee today for the first time and am warming up to it. What can I substitute for Splenda?

Thanks again – Ruma

April 16, 2012 7:22 am

Hi Andrew, any ideas for carry-to-work lunches that are easy to put together? Also, what diet plan did you follow to lose weight?


April 13, 2012 9:04 am

oh gosh! I’ve never had a Latke before!

April 10, 2012 1:46 pm

Yum! Those sound great! I’m jealous you can find whole wheat Matzah. I bet it’s somewhere here in Portland, I’ve just not come across it yet. I love how simple the ingredient list is though- it actually made me think of you- wheat and water.

Beth (OMG! yummy)
April 10, 2012 8:47 am

Love it! A happy combo of potato kugel, matzo brei, and a matzo meal pancake. Brilliant!

And a very happy birthday Andrew!

April 10, 2012 12:58 am

Very Pleasant moments they are.. 🙂

April 9, 2012 5:23 pm

hope you had a lovely time with your family celebrating… latkes are comfort food 101!