Imagine really large chow mein noodles made from matzo meal. That's what these are. They're fantastic.
The recipe comes from The New York Times Heritage Cookbook, Jean Hewitt ed.1972
You Will Need:
1 large egg
1/2 cup water
1 teaspoon salt
1 cup sifted matzo meal
1 cup oil
1 teaspoon coarse salt
Beat the egg, water and salt together. Mix in the matzo meal and let chill, covered for at least an hour.
Take a pea-sized ball and roll it between your palm and a cutting board (or other hard surface) until it is pencil like (I rolled mine pretty thin, but the recipe was kind of vague here). Place on a flat plate while you roll.
Heat the oil in a deep frying pan. Fry a few at a time taking care not to crowd the pan. Don't stand too close when they first go in (I was splattered a few times, but not everyone is as tough as I am and I don't want to hear you crying about a little burn from hot grease). fry until golden. Remove to a rack, then a few at a time, toss in a paper bag with the coarse salt. Store in an airtight tin (but you won't have many left-they go quickly).
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