Your Passover Dessert Recipes

Southern Fried Matzah

1 1/2 sheets of matzah

1 egg

vegetable oil (peanut oil preferred)

salt

milk (optional)

Cover the bottom of a large skillet with oil and heat.

Break the matzah into small pieces and put them in a bowl filled with hot tap water to soften (one or two minutes). Drain the water, and squeeze out excess water by pressing on the matzah pieces as you drain.

Beat the egg in a small bowl and stir in a tablespoon of milk. When the skillet is hot, pour the egg over the matzah, and mix to ensure the matzah is fully coated. Spread the matzah evenly over the skillet and reduce heat to medium low. (It is important to start with very hot oil as this give the matzah a crispy exterior). Fry for a few minutes, until the matzah is golden brown, and then flip it over and continue frying until crisp. Break it up by stirring with a fork or spoon in the skillet. It should be crisp on the outside but moist inside. Salt to taste.