I've made latkes last time using flour, in the past I used matzoh meal I can't recall the difference. I like matzoh meal, but anyone know how this changes the the overall taste/consistancy vs. flour? What's your preference and why?
Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.