Gleist Matzos

The key to this recipe is very careful handling of the matzos. The squares should remain intact. When they're fried, they're pliable, and[ you can stuff them with pot roast, chicken or anything else that appeals to you. For a dairy meal, they're great with sour cream.]

Yield:
Makes 4 slices
Ingredients
  • 3/4 cup very, very finely chopped onion, almost grated (use a food processor)
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 squares plain unsalted matzo
  • Corn oil
Directions

Place onion, eggs, salt, and pepper in a large bowl, and beat until the eggs are frothy.

Lay out 4 squares of paper towel on your counter. One at a time, run the matzos under cold water for about 15 seconds on each side (if you break a square, discard it, and start again), and place them side by side on the paper toweling.

Carefully place a matzo square in a shallow dish with sides at least 1 inch high. Spread 1/4 of the onion-egg mixtures on top of it. Pile the other matzos on top, spreading each square with 1/4 of the onion-egg mixtures. Let sit for 5 minutes.

Heat a thin layer of oil in a large skillet. Fry the matzos, one at a time, until well browned on each side. Drain on paper towels.


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