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Matzo Fritters - Bumuelos Recipe

   
 

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     Matzo Fritters - Bumuelos

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Servings   6 - 8 fritters
Preptime   20 minutes

Ingredients
4 sheets/whole matzo crackers
1 - 2 c water, milk or apple juice
3 eggs
1 tsp. ground Organic Ceylon Cinnamon
1/4 tsp. salt
safflower, coconut or high heat (refined) frying oil
honey for drizzling
 

Instructions
Break up matzo sheets with hands and place in flat dish in single, then layer (baking dish works well). Cover matzo with preferred liquid (water, milk, apple juice) and allow to soak, fully immersed, for 5 minutes, or until soggy.
In large bowl, crack three eggs and add salt and cinnamon and whisk to combine. Using hands, squeeze liquid from matzo, draining well, and add soggy matzo to egg mixture. Use hands to work matzo and eggs together to fully combine and form the fritter batter.
In deep frying pan, pour in high-heat frying oil to cover 2 inches deep. Heat oil over medium-high until a small amount of batter added to oil sizzles and turns golden (about 325F).
Scoop fritter batter with small ice cream scoop sized portions and let it slide into oil. Fritters will firm immediately. Fry 1 - 2 minutes per side and turn once golden at edges. Fry other side 1- 2 minutes until golden and remove with slotted spatula or spoon. Place cooked fritters on a baking sheet or plate lined with paper towels to drain off excess oil.
Serving Suggestions
Drizzle with honey to serve and sprinkle with additional cinnamon if desired.


Originally Submitted
4/6/2016





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