These crispy little fritters may be served with sugar, cinnamon, sour cream, yogurt, honey or
4 matzos, crumbled, soaked in hot water for
5 minutes and drained
½ teaspoon salt -1 teaspoon mixed spice or ground allspice
1 oz. butter
4 tablespoons vegetable oil
In a medium-sized mixing bowl, mix together the matzos, eggs, salt and mixed spice or allspice. Set the mixture aside for 5 minutes.
In a large frying-pan, melt the butter with the oil over moderate heat. Lightly whisk the egg and matzo mixture with a fork. Drop spoonfuls of the egg and matzo mixture into the frying-pan and fry them, turning once with a slotted spoon, for 3 to 4 minutes, or until they are golden brown on both sides.
With the slotted spoon, remove the fritters from the pan and drain them on kitchen paper towels. Keep the fritters warm while you fry the remaining fritters in the same way. Serve hot.