Burmuelos for Passover
Ingredients
Directions
Prepare the matzo
Soak matzos in water for 10 minutes until soft.
Drain the matzos in a colander and set aside.
Beat eggs well in a large bowl.
Squeeze all liquid out of the matzos and add to the eggs. Beat the mixture well.
Fry and serve
Heat oil (about 2 inches) in a frying pan.
With a large spoon, drop portions into the hot oil.
Turn once or twice until golden brown.
Drain the fritters on paper towels.
Serve hot with honey, jam or syrup.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Matzos
- Soften in water and then bind with eggs to form the fritter body.
- Eggs
- Bind the softened matzo and help set the batter as it cooks.
The step that matters
Squeeze all liquid out of the matzos. Excess water dilutes the egg mixture and makes the fritters soggy and prone to falling apart in hot oil, so the matzo should be squeezed dry before mixing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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