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
0 Out of 5 from
0 reviews
You can add this Matzo Fritters - Bumuelos recipe to your own private DesktopCookbook.