Fried Matzoh Recipes

Steps:

• Heat vegetable oil in a non-stick frying pan over low heat.
• Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
• Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
• Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
• Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.
• Pour matzoh and egg mixture into hot butter; cover and cook until a 'pancake' forms, about 10 minutes.
• Slide matzoh 'pancake' onto a plate.
• Place remaining 1/2 tablespoon butter in hot pan.
• Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
• Lie matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.

Steps:

• Break matza into bite size pieces and place in large bowl.
• If you like sweet matza brie as we do you can add the sugar and/or apple juice concentrate at his point.
• Slowly pour boiling water over the matza until matza starts to get soggy, but not soaked.
• About 1/2-1 cup of boiling water.
• I usually pour half, stir and wait a minute to see if it needs more.
• Beat eggs and add to matza mixture.
• Season with salt and pepper.
• Heat frying pan with oil/butter/margarine and place entire mixture inside.
• You can cover and let it fry on a low heat and then try to flip whole or in sections when it has set.
• My family likes that I fry it liked scrambled eggs and it is separate and clumpy.
• Serve with sugar, jelly or sourcream.

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

Steps:

• In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper. Mix well.
• Place a 14-inch or larger skillet over medium-high heat, and add oil. Heat oil to 350 degrees. Set aside a baking sheet or plate lined with paper towels.
• Using tongs, place a whole matzo into the oil, pressing down gently until well submerged. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
• Sprinkle the top of each warm matzo with about a teaspoon of spice mix. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.

Steps:

• In a mixing bowl, beat the eggs and add a dash of salt and pepper. In another bowl, soak the matzoh in warm water for about 30 seconds. Remove and set aside. In a large skillet over medium heat, melt the butter. Add the matzoh to the egg mixture, tossing gently to coat (making sure not to break up the matzoh too much), and add this to the hot skillet. Allow the matzoh to cook undisturbed for 2 to 3 minutes, or until the bottom begins to brown. Turn it over, stirring gently to cook through and allow the other side to brown (the matzoh will begin to break up at this point, which is fine). Add salt and pepper to taste. Serve immediately.

Steps:

• In a large bowl, break the matzoh boards into large pieces. Fill the bowl with very warm water and immediately drain all the water out. The matzoh should be barely dampened.
• In another bowl, beat the eggs, the sour cream, and a little salt together. Stir this mixture gently into the matzohs, coating all the broken crackers completely without breaking them into lots of tiny pieces.
• In a large skillet, melt the butter (or butter and corn oil) over medium heat. Pour the matzoh/egg mixture into the pan, spreading it out evenly. When the bottom begins to brown, in about 5 minutes, begin flipping it over, It will break into pieces as you flip the matzoh. (You can try to turn it pancake-style, but I prefer to break up the mixture, so that there are more browned, crunchy edges -- I love those!). Continue cooking, stirring, and flipping until all the pieces of matzoh are cooked through.
• Remove from heat and serve immediately with some more sour cream and applesauce on the side, if desired. (Some people even like maple syrup on the fried matzoh -- not me, but whatever you like!).
• FOR A MORE SAVORY VERSION: Chop up a small onion and cook until softened in the butter before adding the matzoh/egg mixture, to which you can add a little ground black pepper.