We heathens are introducing a new category today: “Mishpoke” or family. It turns out some of our kin wanted to write about their recipes in their own voice, and given that they dealt with us during our teenage years, we figured it was the least we could do. Today’s guest Mishpoke is none other than my father, Howard. Alternately known as How, Howie, daddio, Poppy and simply The Dad. When he offered to share his fried matzo recipe, I was thrilled as it was always a favorite of mine, whether it was being made by him or, when I was very young, by his dad, my grampa Max (always served with a side of individual servings of Smuckers jam that I now suspect had been pilfered from restaurants)… so without further ado here’s The Dad’s first post:
Fried Matzo (Matzo Brie)
make 2 large servings (3 skimpy)
- 4 sheets matzo
- 2 eggs, beaten
- Very hot water to soak matzo
- 2 Tblsp. Canola oil
- Break Matzo into bite sized pieces in large mixing bowl.
- Pour hot water over Matzo to soak all pieces and let Matzo sit for 4 – 5 minutes.
- Squeeze as much water out of the Matzo as possible. (This helps make it crispy.)
- Pour beaten eggs over Matzo, mix thoroughly and lightly salt.
- Put one Tbsp. of canola oil into a large non-stick pan or cast iron and heat.
- Cook over medium/high heat until brown – 3 – 5 minutes.
- Flip onto a large serving plate (uncooked side down)
- Pour last Tbsp. of oil into pan.
- Slide Matzo mixture, uncooked side down, into pan and cook until brown.
- Cut into wedges and serve with butter, syrup or jam.
- Enjoy and pass on to your kids.