Fried Matzah

by Jennifer

Fried Matzah, like Matzah Ball Soup, transcends the holiday of Passover and is regularly enjoyed by people of all religious persuasions.  Also called matzah brei, it can be made in a variety of ways, sweet or savory, as a large pancake, with asparagus or smoked salmon.  This recipe is my grandfather’s, Papa Norman, and my brother and I looked forward to Passover primarily because he would make it for breakfast.  The following recipe serves 4 – 5 people;  you can divide or multiply the recipe according to the number of people you’re feeding.

  • 10 matzahs (2 per person), broken into medium-sized pieces
  • 5 eggs (1 per person)
  • scant tsp salt (a small pinch per person)
  • 2 TBS butter
  • cinnamon sugar

Place matzah in a large bowl and cover with cold water, letting soak for about 30 seconds.

Drain into a colander;  wipe out the bowl with a paper towel.

In the bowl, whisk together the eggs and salt,

then add the matzah, stirring with a wooden spoon to combine.  Melt the butter in a large skillet over medium heat.

Add the matzah mixture and fry, stirring and turning occasionally,

until it appears almost dry and slightly golden, about 5 – 7 minutes.

Serve hot sprinkled generously with cinnamon sugar.


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