Fried Matzo
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 15 whole fried matzos
- 1tablespoon plus 1 teaspoon salt
- 2tablespoons plus 2 teaspoons sugar
- 1teaspoon celery seed
- 2teaspoons granulated garlic or garlic powder
- ¼teaspoon turmeric
- ¼teaspoon cayenne
- ¼teaspoon black pepper
- 4cups canola oil, for frying
- 10 to 15whole matzos
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
150 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper. Mix well.
- Step 2
Place a 14-inch or larger skillet over medium-high heat, and add oil. Heat oil to 350 degrees. Set aside a baking sheet or plate lined with paper towels.
- Step 3
Using tongs, place a whole matzo into the oil, pressing down gently until well submerged. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
- Step 4
Sprinkle the top of each warm matzo with about a teaspoon of spice mix. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.
Private Notes
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Cooking Notes
Beatrice
Oh no, that's not fried matzoh. Take one or two whole matzos and soak in a shallow bowl with water until they are limp. Then break up into pieces. Beat up an egg and can add a little milk. But the limp Mateos into the bowl of beaten egg. The matzoh should be well absorbed with egg. Then into a frying pan with a little oil or butter and fry until dry. To be eaten with maple syrup like pancakes. That's my mothers recipe and never fails. Love it.
Keith
you're describing matzoh brie. the recipe is for fried matzoh. they are different dishes.
Josef
All about this. Fried Matzoh! Some people call this Matzoh Brei as well. The above recipe looks great, but it isn't anything I've heard called fried matzoh before.
Brian
Savory matzoh brie! Sure thing. I use Hatch Green Chili powder, black pepper, Umami salt or Applewood Smoked salt and cumin. Sometimes Harissa! No sugar PLEASE! I don't soak the matzoh in water first. I break it up, soak it in the egg batter. In a cast iron skillet, i melt (a lot of) butter. I saute freshly chopped garlic and yellow onion or scallions. Very popular! Regular matzoh brie: cinnamon mixed into the egg batter. Like a cinnamon roll w/o icing! Simple, delicious. The trick? Butter.
Rita
I add vanilla and cinnamon to the eggs (no milk), then serve with real maple syrup.
cee
matzah brei always has eggs--- this is definitely fried matzah......gefrishda matzah that my Polish bubbie made all the time and I still do. Comfort food. Crispy soggy noodle like, yum.
emil
The recipe given here is probably very good, but it reminds me of "pita chips." Maybe, to avoid confusion, this could be called matzo chips? Or French-fried matzo? The matzo here is deep fried, unlike matzo brei, or what many in the US call fried matzo.
emil
Thanks for spelling "brei" correctly. (BREI--rhymes with high, not brie, like the cheese). There are many versions -- sweet or savory--of matzo brei. It's an Ashkenazi dish, and brei is a Yiddish word. "Opgefrishte matze" is another term for it (pronunciations vary.) It means, basically "freshened up" matzo. "Opgefrishte broit" i.e. "freshened up bread" is what Yiddish speakers call French toast. One could think of matzo brei as a form of "French matzo." (Matzo perdu?) Definitely with eggs.
Beth
Matzah brei has eggs. This clearly does not have eggs. Therefore, not matzah brei. Thanks for the cool new recipe.
Ann R.
Cannot wait to try this. Had incredible homemade fried matzo at La Vara with a tuna tartare app & it was sublime.
Brian
Savory matzoh brie! Sure thing. I use Hatch Green Chili powder, black pepper, Umami salt or Applewood Smoked salt and cumin. Sometimes Harissa! No sugar PLEASE! I don't soak the matzoh in water first. I break it up, soak it in the egg batter. In a cast iron skillet, i melt (a lot of) butter. I saute freshly chopped garlic and yellow onion or scallions. Very popular! Regular matzoh brie: cinnamon mixed into the egg batter. Like a cinnamon roll w/o icing! Simple, delicious. The trick? Butter.
C
Just made this for tonight's seder. It was easy and quick to make .......and delicious. I turned the matzoh over after 15 seconds. I didn't have any celery seeds, so I added smoked paprika.
Beatrice
Oh no, that's not fried matzoh. Take one or two whole matzos and soak in a shallow bowl with water until they are limp. Then break up into pieces. Beat up an egg and can add a little milk. But the limp Mateos into the bowl of beaten egg. The matzoh should be well absorbed with egg. Then into a frying pan with a little oil or butter and fry until dry. To be eaten with maple syrup like pancakes. That's my mothers recipe and never fails. Love it.
Rita
I add vanilla and cinnamon to the eggs (no milk), then serve with real maple syrup.
Josef
All about this. Fried Matzoh! Some people call this Matzoh Brei as well. The above recipe looks great, but it isn't anything I've heard called fried matzoh before.
Roberta
Beatrice, yes, you're talking about matzoh brei, I think he is just talking spriced fried matzoh crisps. Love the matzoh brei though!
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