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Butteryum food blog recipes

Joan Rivers' Matzo Latkes

Patricia Reitz

Joan Rivers' Matzo Latkes - ButterYum

I'm not really good with this kind of thing, but she's been on my mind all week and the news of her passing yesterday has been heavy on my heart. 

I never had the pleasure of meeting Joan Rivers, but I have long adored her as an incredibly talented entertainer, admired her impeccable sense of style, and applauded her seemingly unstoppable work ethic which we should all strive to emulate.   I know I'm not alone when I say her presence will surely be missed.  

I remember watching Joan and Martha make these Matzo Latkes years ago.  I filed the recipe away to try another day - today seemed like the right day.  I shouldn't have waited so long - these things are fantastic.  The onion and chives lend freshness, while the sour cream and horseradish lend tang and spice.  Fresh, tangy, and spicy - just like Joan.   

Joan Rivers' Matzo Latkes

Printable Recipe


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.