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Tuesday, April 15, 2014

Fried Matzo

Think eggy bread made from crackers. Yes, it looks terrible. Could I have made an effort to photograph it? Yeah. Sorry. But hey, you want to know how to make it, right?

You really do need to soak the crackers in hot water first. A couple minutes ought to do it. You can break the pieces up to fit in a bowl, but don't skip the soak. After a few minutes, drain it well. Meanwhile, beat some eggs (do a 1-1 ratio of cracker to egg) and melt a large knob of butter in a frying pan. Toss the drained crackers in the eggs, and place in the pan with the butter. Fry it until it is no longer wet, but not so dry that the egg coating is hard. It should look slightly golden. You'll want to give it frequent turns with a spatula. All told, it should take no longer than five minutes on medium heat. You may wish to add a pinch of salt as well.

When I was a child this was one of the few things we were permitted granulated sugar on. My child prefers maple syrup, but I don't keep the sugar bowl, "For company" and it isn't a treat. He did really enjoy having this holiday treat for breakfast though.
 With a glass of milk and a cup of tea.
Enjoy it kid, because I'm not cooking hot breakfasts at 7 AM during the rest of the year.

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6 comments:

  1. Curtise6:46 AM

    Never had these - they sound delicious! A cooked breakfasts at 7am is above and beyond the call of duty though... xxx

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  2. Goody7:27 AM

    The matzo crackers are supposed to be a deprivation thing, so of course people (bein' people) have figured out ways to make plain flour and water into something indulgent!

    There's a popular candy made out of them that's essentially toffee baked on them, then covered in chocolate. With a bit of imagination they could pass of Skor bars. Now that's my kind of deprivation.

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  3. Jayne H3:35 PM

    I could actually have a go at this recipe, we are lovers of eggy bread so I am intrigued at this variation, thanks

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  4. Goody4:47 PM

    @ Northern Mum

    The leftover crackers also make excellent breadcrumb coating for frying. If you whiz them in a food processor and store them in a tin, they'll last indefinitely. And they cost less than the fashionable Panko breadcrumbs.

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  5. Propagatrix8:36 AM

    Is this the matzo brei I read about as a child in one of the "All of a Kind Family" books? Sydney Taylor taught me almost everything I know about Judaism.

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  6. Goody11:08 AM

    Yes, the same stuff. I think we have a couple of those books lurking in the stacks along with the Banai Bagels baseball stories.

    ReplyDelete