fried matzah

Oui! Oui! Better than French toast!

This is one of my favorite Passover treats and I do my best to make it just like my Noni (grandmother) did, but the other day I got a compliment that can not be topped. My mom told me I make it better than Noni did. Not sure how there's not a lot to making them, but to my surprise some of my Jewish friends didn't know what the were yet how to make them. Plus I need to make sure my little bro knows, that if wants some, he knows where to get 'em, or better yet, he can make them on his own.

First thing you do is heat a little water and put it in a bowl, if your faucet takes a while to give you hot water, save water by heating some on the stove or get it from your coffeemaker. I like my pieces a little bigger, you can get an idea from the photo. Some make it like scrambled eggs almost, a little bigger than cornflakes say. You just want it soft enough so there is a little crunch left in them, they will soften up more in the egg mixture. 2 Matzah and 2 eggs make plenty for one maybe two people if you serve it with apple sauce or eggs or any side dishes. Take it from the water and place in on a paper plate.

Put the eggs in the bowl and beat them, you can add a little almond milk (flavored if you like), or add bit of vanilla. 

From there it goes in to a hot frying pan, with a thin layer of oil, as picture above. Tip: when you place it in the hot oil you try to make it a ball or a pile and flatten it out a bit after, it will spread our on you. Fry on a medium heat until golden brown. Tip: I cut mine in half when I think they are done just to be sure there is no raw egg. You want it to look like a custard in the center.

I take them out of the pan and put them back on the plate they were resting on while wet, with the addition of a paper towel or two to soak up a bit of the oil. From there you serve as much as you can eat, sprinkle some powdered sugar, or cinnamon sugar, butter (if it's a cheat day) and maple or even agave syrup, apple sauce, what ever. Some go the savory route and do the onions and that sort of thing. Find someone else to teach you that. I like my fried Matzah like I like my friends... sweet!

There are probably some great sources to get matzah year round. There are defiantly specialty Matzah places as well. If you in a pinch and gotta have it try some unsalted flat bread crackers, i think it just might work.

I really need to learn to make the little meat pies and the cookies that Aunt Sarah used to make. I have someone that says she will hook me up. Ok, so, give these a try and let me know what you think. -jomodad