Ingredients
1
onion, coarsely grated, or 3-5 scallions, thinly sliced
2-3
tbsp plain yogurt (yogurt is preferred, but you can use water)
vegetable oil, for shallow frying
Salt and ground black pepper to taste
Directions
1.
In a bowl, mash the cottage cheese, mixing in the egg yolks, half the salt, the matzo meal, onion, sugar, and yogurt.
2.
Whisk the egg whites with the remaining salt until stiff. Fold one-third of the whisked egg whites into the batter, and then fold in the remaining egg whites.
3.
Heat the oil in a heavy frying pan to a depth of about 1/2 inch, until a cube of bread added to pan turns brown immediately. Drop tablespoonfuls of the batter into the pan; fry over a medium-high heat until the undersides are golden brown. Turn carefully and fry the second side.
4.
When done, remove the latkes from the pan with a slotted spoon and drain on paper towels. Serve immediately or place on a baking sheet to keep warm in the oven. Add salt and pepper to taste, if desired
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