Fryed Matzo
"This is just as good as French toast! For Passover holiday make sure to use only Passover matzoh"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (148.1 g)
- Calories 405.5
- Total Fat - 8.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 325.2 mg
- Sodium - 115.8 mg
- Total Carbohydrate - 61.9 g
- Dietary Fiber - 2.2 g
- Sugars - 0.3 g
- Protein - 18.4 g
- Calcium - 70.4 mg
- Iron - 3.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Lay out pieces of paper towel on the counter. break each piece of matzoh into 4 pieces. Pieces do not need to be perfect, but square slices work better. Run each separate piece under warm, running water quickly to dampen them. DO NOT SOAK in water!
Step 2
Beat the eggs and add a little water to the mixture to bind. Add cinnamon into egg mixture and eliminate salt at end of process, I usually keep cinnamon sugar at the end if I use cinnamon in the eggs. I usually use a pie tin to soak the matzoh pieces so I can soak them without breaking them.
Step 3
Add 4-6 pieces into egg mixture and let soak.
Step 4
Heat a non stick skillet, add butter or margarine and add as many pieces from egg mixture as will fit in skillet. Cook until brown on each side and sprinkle with salt. Place in preheated 200 degree oven to keep warm. You may need to add more butter or margarine to taste as you cook more pieces.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use only Passover matzoh for this recipe.
- Add butter or margarine to the skillet to taste as you cook more pieces.
- Substitute olive oil for butter or margarine: Olive oil is a healthier alternative to butter or margarine and will still give the matzo a nice flavor. Plus, it has a higher smoke point than butter or margarine, so it won't burn as easily.
- Substitute almond milk for water: Almond milk adds a subtle nutty flavor to the egg mixture, which pairs nicely with the matzo. Plus, it is a healthier alternative to water, as it is a great source of calcium and protein.
Coconut Matzo Fry Replace the butter or margarine with coconut oil and sprinkle with shredded coconut after frying each side.
Roasted Asparagus - Roasted asparagus is a delicious and healthy side dish that pairs perfectly with Fryed Matzo. The crunchy texture of asparagus complements the crunchy texture of the matzo, while the delicate flavor of the asparagus adds a subtle contrast to the savory matzo.
Herbed Potato Salad: Herbed potato salad is a great accompaniment to Fryed Matzo. The creamy, savory potatoes provide a contrast to the crunchy matzo, while the herbs add a subtle hint of flavor that complements the dish. The potatoes also provide a filling addition to the meal, making it a satisfying and nutritious side dish.
FAQ
Q: How long should I soak the matzoh in water?
A: You should not soak the matzoh in water. Instead, quickly run each piece of matzoh under warm, running water to dampen them.
Q: How do I make matzoh ball soup?
A: To make matzoh ball soup, first prepare the matzoh balls by combining matzoh meal, eggs, oil, and water. Then bring a pot of chicken broth to a boil, add the matzoh balls, and simmer for about 20 minutes. Serve with fresh herbs, vegetables, and other seasonings.
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Fun facts:
Fried Matzo was a favorite of the famous German-Jewish philosopher, Moses Mendelssohn. He would often eat it for breakfast with tea and honey.
This dish has been a staple of Passover for centuries, and is believed to have been served to the Israelites as they fled Egypt during the Exodus.