Alex Lau
These fritters are the genius invention of our publisher's mom, Sari Drucker.
Recipe information
Yield
Makes 12 Servings
Ingredients
4
sheets matzo, crushed into ¼-inch pieces
1
large egg, beaten to blend
½
teaspoon kosher salt
¼
cup plus ⅓ cup sugar
1
teaspoon ground cinnamon
Vegetable oil (for frying; about 4 cups)
Jam (for serving)
Special Equipment
A deep-fry thermometer
Need to make a substitution?
Preparation
Step 1
Mix matzo in a medium bowl with ½ cup water (mixture should be doughlike); let sit 10 minutes for edges to soften. Mix in egg, salt, and ¼ cup sugar.
Step 2
Meanwhile, mix remaining ⅓ cup sugar and cinnamon in a medium bowl.
Step 3
Pour oil into a medium heavy pot to come 2" up the sides; fit pot with thermometer and heat oil over medium until thermometer registers 375°.
Step 4
Use a 1-oz. ice cream scoop to portion dough into balls. Working in 2 batches, fry, turning occasionally, until golden brown, about 3 minutes per batch. Transfer to paper towels; let cool slightly, then toss in cinnamon sugar. Serve with jam.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 15 Carbohydrates (g) 18 Dietary Fiber (g) 0 Total Sugars (g) 10 Protein (g) 1 Sodium (mg) 85