Crispy Fried Matzo - Gluten Free
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: jewish
Keyword: breakfast, cinnamon sugar, eggs, gluten free, matzo, passover, sour cream
Servings: 1 large serving
Author: GFchow @ gfchow.com
- 2 tablespoons oil vegetable or canola
- pat butter or margarine
- 2 large square pieces Gluten Free Matzo broken into pieces and soaked in warm water
- 2 large eggs beaten
- pinch of salt
- 1 teaspoon vanilla
- Sour Cream optional topping
- Cinnamon Sugar (1 tablespoon sugar to 1 teaspoon cinnamon, mixed) optional topping
Break matzo into pieces and place in a medium size bowl. Add warm water to matzo, enough to cover. Let sit for 1-2 minutes, until matzo pieces have slightly softened. Then drain water.
Meanwhile, beat eggs and season with a pinch of salt and vanilla.
Combine eggs with drained matzo pieces and mix to coat all matzo pieces with egg.
Heat a large non stick skillet to medium-high. Add oil and butter. Once melted, swirl around the pan. Then with a fork, place matzo pieces into the pan, separating the pieces. (This allows for crispier edges.) Some egg will be left in the bowl.
Cook for 2 minutes, until golden brown and then turn all pieces and continue cooking for another 1 minute.
Transfer to a plate and serve with your favorite topping. My favorites are sour cream and cinnamon sugar.
The ratio for this recipe is one egg for each piece of matzo.
I like my fried matzo crispy but there are many who like Fried Matzo to have the consistency of scrambled eggs. If you're in that camp, let the matzo soak for a longer time in the warm water.
Other toppings suggestions: jam/jelly, salt and pepper, maple syrup, etc.
For crispy matzo pieces, carefully place egg coated matzo into the pan and separate pieces. If you pour the egg-coated matzo into the pan the result will be an “eggier” version.
If you're not gluten free, substitute regular matzo for gluten free matzo. Don't use egg matzo.