Matzo brei fritters
Matzo brei fritters make a delicious breakfast for Passover, or indeed any time of the year!
Ingredients
- 150²µ/5½´Ç³ú matzo bread (or crackers), broken into small pieces
- 1 large brown onion, grated
- 1 garlic clove, grated
- 2 free-range eggs, beaten
- 30g/1oz parsley, roughly chopped
- vegetable oil, for frying
- 1 tsp flaky sea salt, plus extra to season
- freshly ground black pepper
To serve
- non-dairy horseradish cream (optional)
- fresh cucumber or radish (optional)
- pickled cucumber or onion (optional)
- fresh herbs, such as chives, chervil, parsley, mint (optional)
Method
Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can.
Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine.
Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt.
Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs.
Recipe Tips
Cold matzo fritters can be packed into the most satisfying double carb sandwich with tahini or mayonnaise and a sliced tomato.
