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.