Sauces Eggs Nuts
Last updated 6/12/2012 12:57:14 AM. Recipe ID 19694. Report a problem with this recipe.
Categories: Sauces, Eggs, Nuts
Yield: 3 Servings
1 ea Box Matzohs (10 oz.)
4 ea Eggs
Chopped walnuts for garnish
Soak matzoh in cold water 15 minutes, until matzoh is saturated. Beat
eggs in a large bowl. Grab the soggy matzoh by the handful and
squeeze out excess water. Add mushy matzoh to the beaten eggs and
mix. Pour 3/4 inch of cooking oil in a skillet and heat until very
hot. Drop batter into hot oil by heaping tablespoons. Fry until
bottom is crispy brown, about 5 minutes; flip over and continue
frying until crisp. Serve hot with syrup and garnish with walnuts.
Makes 3 dozen. NOTE: Traditional syrup is made from sugar, water and
lemon juice, boiled until thick. SOURCE:*Yankee Magazine, April 1994
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