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Matzo brei fritters

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 16–18 fritters

Matzo brei fritters make a delicious breakfast for over, or indeed any time of the year!

By Sarit Packer and Itamar Srulovich

From Saturday Kitchen

Shopping list

Ingredients

  • 150g/5½oz matzo bread (or crackers), broken into small pieces
  • 1 large brown onion, grated
  • 1 garlic clove, grated
  • 2 free-range eggs, beaten
  • 30g/1oz parsley, roughly chopped
  • vegetable oil, for frying
  • 1 tsp flaky sea salt, plus extra to season
  • freshly ground black pepper

To serve

  • non-dairy horseradish cream (optional)
  • fresh cucumber or radish (optional)
  • pickled cucumber or onion (optional)
  • fresh herbs, such as chives, chervil, parsley, mint (optional)
Recipe tips

Method

  1. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can.

  2. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine.

  3. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt.

  4. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs.

Recipe tips

Cold matzo fritters can be packed into the most satisfying double carb sandwich with tahini or mayonnaise and a sliced tomato.