My Fried Matzoh
1 matzoh per person (whatever kind I have in the pantry)
3 eggs per 4 pieces of matzoh
1 small grated white onion
kosher salt (use it generously)
dash of cracked pepper
chopped chives (1/2 t. per egg)
2 T. of butter
sprinkling of parsley
hot sauce (optional)
Break matzoh into pieces, place in colander, and run water over it.
Drain on paper towels.
Beat the eggs and add the broken matzoh, onion, salt, pepper, and chives.
Melt butter an iron skillet, and pour in the mixture.
Cook until crispy on both sides.
Sprinkle with parsley and optional hot sauce.
My sister Mary Anne’s Fried Matzoh
6 thin tea matzohs (plain or whole wheat)
6 large eggs, lightly beaten
1/2 c. milk (or more, if matzoh still seems dry)
1 large yellow onion, grated
1/2 t. or more ground black pepper
4 T. butter
Wet the matzos by running them under hot water and crumble into a bowl.
Add eggs and milk. (Mixture should be quite soggy.)
Add grated onion and pepper.
Crush the matzos with a wooden spoon and let soak for a few minutes.
Melt butter in a wok.
Add the matzoh mixture, and cook over medium heat until the mixture has the consistency of slightly wet scrambled eggs.
Add freshly ground pepper and salt, to taste.
My brother Keith’s Fried Matzoh
3 matzohs per person (thin tea matzohs preferred)
1 - 2 c. milk
3 eggs per 6 matzohs, beaten
1/3 of large yellow onion, diced
generous amounts of kosher salt
pepper to taste, freshly ground in mortar and pestle
2 T. vegetable oil
1 heaping T. rendered bacon fat (optional)
In a large enough mixing bowl, break up matzohs and add milk to soak.
Once matzohs have softened, pour off liquid, and mix in eggs.
In a large, deep skillet, heat oil.
Sauté onion over medium heat until translucent.
Salt and pepper taste.
Add matzoh mixture to the pan and stir to combine.
Raise heat to medium high, and cover with a lid.
Continue stirring frequently and replacing the lid for 5 – 10 minutes.
Remove lid for last few minutes to allow mixture to crisp.
Optional: Dribble with bacon fat and stir well.