Matzoh Fry

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.

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