Title: Bumuellos
 Categories: Sauces, Eggs, Nuts
      Yield: 3 Servings
 
      1 ea Box Matzohs (10 oz.)
      4 ea Eggs
           Cooking oil
           Maple syrup
           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
  POSTED