posted by RisaG 4-18-98 Matzoh Fry From The Complete Passover Cookbook by Frances R. AvRutick. Serves 4 4 eggs 1 teaspoon salt 1 cup milk 8 matzohs, broken into large pieces 4 tablespoons butter, for frying In a large bowl, beat the eggs with the salt. Stir in the milk and the matzo pieces. Cover tightly and refrigerate overnight. At breakfast time, melt the butter in a large skillet over medium heat. Pour in the matzo-egg mixture and cook for a few minutes until the batter is nicely browned. Turn with a cake turner to brown the other side. Remove to a hot plate. Cut into quarters and serve with honey or a favorite jam. If you prefer not to refrigerate overnight, soak the broken matzo in the milk-egg mixture for a few minutes, to moisten it, before frying.