Here in America we like to put our own culinary stamp on everything, and by “culinary stamp” of course we mean taking otherwise healthy things and frying them in as much oil as possible, then dousing them in something sweet. With Passover just around the corner, it’s matzoh’s turn in the fried spotlight. While we disappointingly haven’t seen anyone deep-fry matzoh yet (what are you waiting for, Iowa State Fair?) we do love this take on traditional matzoh brei, courtesy of Carrington Farms, which goes easy on the eggy extras, and heavy on the fried bread. Er…unleavened bread that is.
2 sheets of matzoh, broken into pieces
1 cup of milk
2 eggs, beaten
Salt to taste
1 tablespoon Carrington Farms coconut oil
Soak matzoh in milk, then drain milk, add eggs and mix well.
Melt coconut oil in pan.
Add matzoh and egg mixture and fry like an omelet, turning and frying each side for five minutes.
Then of course, cover the whole thing in syrup.