Matzo Brah / Fried Matzo
If you’ve never tried Matzo Brah, now is the perfect time (impress your Jewish friends for Passover!) It’s delicious and ridiculously easy to make:
- Crack your matzo into small pieces and soak in hot water for ~1 minute, depending on how soggy/crisp you want it.
- Drain the water through a strainer.
- Add eggs, use a 2:3 matzo:egg ratio and adjust for next time if it’s too eggy, by beating them into the wet matzo.
- Pan fry (I use butter) at about a half inch thickness until it starts to brown, then flip and do the same for the other side. Either make them in person-sized portions, or fry it all up and cut up later.
- Add salt and enjoy!
As with most Jewish cooking, the more butter/salt/oil the better. Also like most Jewish cooking, you can add raisins and cinnamon to sweeten it up. I’ve known people who eat it with jam or maple syrup, too.
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