Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Matzo Meal Latkes
Ingredients
Directions
Make the batter
Combine matzo meal, salt and sugar.
Separate the eggs.
Beat yolks slightly and combine with the water.
Add the liquid to the dry ingredients.
Allow to stand for 15-20 minutes.
Beat the egg whites until stiff.
Fold them into the matzo-meal mixture.
Fry and serve
Drop by tablespoons onto a hot, well-greased frying pan or griddle and brown on both sides.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Matzo meal
- Forms the base of the batter and gives the latkes their structure and crisp edges.
- Eggs
- Yolks bind the batter, while whipped whites lighten it and help the latkes puff.
- Cold water
- Adds moisture so the matzo meal hydrates into a spoonable batter.
The step that matters
Folding in the beaten egg whites. Whites beaten until stiff trap air that lifts the batter. Folding gently keeps that air in, so the latkes stay light rather than dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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