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Epicurious
Bon Appétit

Matzo Fritters

By Lily Freedman
Image may contain Food and Meatball
Photo by Alex Lau

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Recipe information

  • Yield

    Makes 12

Ingredients

4 sheets matzo, crushed into 1/4-inch pieces
1 large egg, beaten to blend
1/2 teaspoon kosher salt
1/4 cup plus 1/3 cup sugar
1 teaspoon ground cinnamon
Vegetable oil (for frying; about 4 cups)
Jam (for serving)

Special Equipment

A deep-fry thermometer

Preparation

  1. Step 1

    Mix matzo in a medium bowl with 1/2 cup water (mixture should be doughlike); let sit 10 minutes for edges to soften. Mix in egg, salt, and 1/4 cup sugar.

    Step 2

    Meanwhile, mix remaining 1/3 cup sugar and cinnamon in a medium bowl.

    Step 3

    Pour oil into a medium heavy pot to come 2" up the sides; fit pot with thermometer and heat oil over medium until thermometer registers 375°F.

    Step 4

    Use a 1-oz. ice cream scoop to portion dough into balls. Working in 2 batches, fry, turning occasionally, until golden brown, about 3 minutes per batch. Transfer to paper towels; let cool slightly, then toss in cinnamon sugar. Serve with jam.

Nutrition Per Serving

Calories (kcal) 130 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 15 Carbohydrates (g) 18 Dietary Fiber (g) 0 Total Sugars (g) 10 Protein (g) 1 Sodium (mg) 85
TagsFritterMatzoStarterDinnerDairy FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerDeep FryBon Appétit
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