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For 4 People
Ingredients: |
| 6 |
Plain Matzoh Boards |
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Hot Water |
| 5 |
Large Eggs |
| ¼ |
Cup Milk |
| ¼ Tbs |
David's Kosher Salt |
| ½ Tbs |
Zabar’s Ground Black Pepper
|
| 3 Tbs |
Butter for Frying and |
| 1 T |
Corn Oil for Frying (or you can use all butter or all oil)
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| Preparation: |
| 1. |
Break the Matzoh Boards into pieces in a large bowl and cover with hot water. Allow matzoh to soak for approx. 1 minute and drain completely. Leave in bowl. |
| 2. |
Mix eggs, milk, salt and pepper in a separate bowl and pour over matzoh pieces. Be sure to mix well so that all the matzoh pieces are covered in egg and milk mixture.
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| 3. |
Heat butter and/ or corn oil in a 12” heavy fry pan. Add matzoh mixture. Be patient and allow mixture to brown before attempting to turn. Some people prefer to turn “pancake style” – at my house we break up the mixture so that we get many more browned crunchy edges – our favorite part! It should take 5-10 minutes to cook – remember to allow the edges to brown and be sure to cook long enough so that the entire mixture is totally cooked. |
| 4. |
Serve Immediately. |
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| Variations on a theme: |
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You can make Onion Matzoh Brie by sautéing a Chopped Onion in the pan before adding matzoh mixture. |
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You can make Mushroom Onion Brie by sautéing ½ lb fresh sliced mushroom and a chopped onion in the same pan before adding matzoh mixture. |
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