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Instructions |
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Break matzo crackers into bite size pieces with hands and place in colander in sink. Pour boiling water over the matzo to BRIE or scald the matzo, allowing water to drain out. Press matzo lightly with a wooden spoon to release excess moisture.
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In large mixing bowl, crack the eggs and add salt. Lightly beat eggs. Add the bried matzo drained of excess moisture and mix to combine.
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In large non-stick skillet, heat butter over medium heat to melt. Drop matzo batter in ice cream scoop sized portions into skillet to form fritters and fry in batches, being sure not to overcrowd the pan.
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Cook 3 - 5 minutes per side, until golden brown and firm to the touch. Serve hot with honey or cinnamon sugar.
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Originally Submitted
3/11/2014
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