Using a box grater
, coarsely grate the potatoes into a medium bowl. Add the matzo meal, salt, egg
yolk and jalapeno, and mix well. Let cool in the refrigerator for 5 minutes to allow the ingredients to bind.
Remove the bowl from the refrigerator and drain
off any excess liquid.
Over medium heat, heat 1/2 cup olive oil
in a 10-inch skillet until hot but not smoking. Take 1 heaping tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes. Cook each latke
until golden brown on both sides, about 5 minutes total.
Transfer the latkes to a paper towel-lined plate, and season with additional salt if desired. Add 1/4 to 1/2 cup more olive oil (if needed) to the skillet and repeat the process with the remaining latke mixture.
Serve immediately with Horseradish Crema, or applesauce
as traditionally served, if desired.