This unusual dish of fried matzo is sure to impress. Perhaps you have not yet had the opportunity to sample this fantastic meal. It’s great news if you’re reading this at all, but especially if you’re only lukewarm about it. I’ll give you a quick rundown of matzo if you’re unfamiliar.
Jews observe a holiday known throughout the world as Passover. Since the Israelites were freed from Egyptian slavery, this festival is known as “Passover.” They eat matzo instead of bread because it’s easier to prepare and they don’t have time to cook. You can eat matzo in many different ways, including plain and other preparations, but fried matzo deserves special recognition.
Fried matzo, or fried beri, requires few ingredients and is incredibly simple to prepare. The meal is versatile enough for breakfast, lunch, or dinner. This blog will introduce you to the wonderful world of fried matzo and teach you all the secrets you need to know to make your delicious batch.
What exactly is Fried Matzo or Matzo Brei?
Matzo brei is the quintessential comfort food of Passover for Jews of Eastern European and Russian descent. Matzo, the famous unleavened cracker associated with the holiday, is transformed into matzo brei (Mah-tzo-bry; rhymes with “fry”) by being dipped in egg, allowed to soften, and then fried.
Which Matzo Should Be Used, and Why?
You can use whatever you like, but I prefer egg matzo. Unlike regular matzo, it is made with egg in addition to flour and water, and it becomes softer after being soaked. Gluten-free, spelled, or plain matzo brei all work fine for this dish. Yet, the shmura matzo is something I would pass up. I use it for the Seder, but it tastes like cardboard, even after being soaked in egg.
How To Make Fried Matzo
Pan Fried Matzo
This Pan Fried Matzo Breakfast ranks high on their all-time favorite breakfast foods list. This weekend, break the mold and do something exciting for your loved ones. You should pick your ingredients carefully to give them the healthiest version possible.
Ingredients | Fried Matzo
- Four-Sheet Matzo with Whole Wheat Flour
- 2 eggs
- 1/2 tbsp. of butter (for cooking)
- Jelly (or jam) to serve (grape-flavored is nice with this dish, but any flavor will do)
Instruction | Fried Matzo
- Make sure the matzos pieces are no bigger than a few inches
- Please place them in a shallow dish and cover them with water (pictured). Please do not touch it for a few minutes
- Then, after the matzos have soaked up the water, crack two eggs over them. Put a fork in it and stir it around until everything is combined
- Butter should be melted in a sauté pan heated over medium heat. Spread the matzoh/egg mixture out in a single layer
- Fry until each side is a pale golden color. If more butter is required while cooking, add it now
- Spread some jelly on top, and dig in! The refrigerator is the ideal place to keep leftovers
Fried Matzo French Toast
If you’re craving french toast, but it’s not Passover, what do you make? It’s fried matzo that you make! I can hardly wait to give you our tried-and-true family recipe.
I’ve seen a lot of variations on fried matzo, and I can guarantee that this one won’t taste like the rest. I’ve heard of people soaking matzo in water before eating it. Some people, in my experience, shred the matzo into tiny bits. It can appear very eggy, as I have witnessed. None of those descriptions fits this.
Consider the taste of french toast, but imagine it crispier. That’s how we make fried matzo in our house.
What Kind of Butter Can I Use? |Fried Matzo
The catch when preparing a Passover-friendly dish is ensuring that every ingredient is itself Passover-friendly. Even though Google suggests margarine, I discovered that Breakstone’s butter is Kosher for Passover. It’s best to use butter, but margarine will do in a pinch.
Should I Bake It Or Microwave It?
You don’t have to, but if you want to sit down to a family meal with me and I’ve made fried matzo for everyone, it’s best to keep them warm in the oven at 200 degrees. This step is optional if you intend to serve it immediately after finishing each piece of matzo.
Ingredients | Fried Matzo
- There are 6 matzos.
- A margarine or butter stick that is kosher for Passover
- 2 big eggs
- Sugar and maple syrup or confectioners’ sugar
Instruction | Fried Matzo
- Make room for a piece of matzo by cracking two eggs into a small bowl. To beat the eggs, use a whisk
- In the meantime, melt a tablespoon of butter over medium heat in a frying pan. Turn the temperature up to 200 degrees
- Cut the matzo in half lengthwise, then dip each half into the egg. Add to the hot pan
- Cinnamon and nutmeg can be added as seasoning (optional)
- When you’ve finished seasoning one side of the matzo, flip it over and repeat the process with the other side. Set the timer for 1 minute on each side and cook as directed
- While preparing the rest of the matzo, place each fried piece on a cookie sheet lined with parchment paper and bake until golden. All of them will be toasty and comfortable
- Pour some maple syrup on top
- Put some powdered sugar on top
Fried Matzo Ball
- There should be 2 eggs for matzo balls.
- 2 teaspoons of olive oil
- 2 tablespoons minced chives; use more for garnish if desired.
- 1/2 cup water 1 packet Lipton Kosher Matzo Ball Mix
- 10 cups liquid, like broth or water
For Matzo Ball Soup | Fried Matzo
- There should be 1 cup of flour (you can also use potato starch)
- 2 eggs
- A dash of table salt
- A single peppercorn
- 4 eggs 2 cups matzo meal or Panko bread crumbs
- Deep-frying oil
For Sauce | Fried Matzo
- A half cup of mayonnaise
- A heaping tablespoon of sriracha (or your favorite hot sauce)
- A single teaspoon of lime juice
- Use a fork to whisk together two eggs and one tablespoon of vegetable oil in a medium bowl. Then, combine matzo ball soup mix and chives by stirring
- Put in the fridge for ten minutes. While the blend is chilling, boil 10 cups of water or broth in a stockpot of suitable size. Moisten hands and shape the batter into 12-15 balls
- Gently drop the balls into the stockpot, and turn the heat down to a simmer. Balls are done when they have expanded in size and cooked through after 15 minutes in a simmering liquid
- In a tiny bowl, combine the mayonnaise, sriracha, lime juice, and salt to taste
- In advance, prepare three large, shallow bowls. Combine the flour (or potato starch), salt, and pepper in a separate bowl
- Separately, beat the other two eggs. Panko or matzo meal should go in the last compartment
- Roll each ball in flour, shaking off any excess, then in egg, and finally in Panko. When mixing, use one hand for the liquids and the other for the dry
- Meanwhile, bring about 2 to 3 inches of oil to 350 degrees Fahrenheit in a medium stock pot. To achieve a golden brown color, fry the matzo balls in batches for 5 to 6 minutes
- Cool slightly on a cooling rack before plating; sprinkle with salt and chives; serve with spicy aioli
This low-fiber food travels through the digestive system, resulting in dry, difficult stools. Especially if you eat a lot of matzo daily, that could lead to constipation and discomfort. When asked to elaborate, Zolotnitsky explains
Matzo dough must be refrigerated for at least an hour before being used; this allows the matzo to absorb all the liquid and ensures that the balls will hold together when cooked in a pot of lightly salted water over low heat.
Matzo is a dry food that has a negligible amount of fiber. The other foods we eat during Passover have similar low fiber content, and many also have high-fat content.
The matzo balls will disintegrate in the cooking liquid if the mixture is not used immediately. And if it sleeps for too long, it might become brittle. Don’t try to “wing it,” she warned. When time is short, don’t start things you won’t have time to complete.
Above all, this fried matzo is an amazing dish you can strive for. It would be best if you seasoned the hot matzo brei sitting before you. My preferred topping is a huge mound of cinnamon sugar. Both maple and cane syrups are useful in their ways. Besotted with tunes? Spread a thick layer of matzo brei across your matzo. To each their own, I guess; some like it salty, and others go straight for the ketchup.