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.
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
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.
Courtesy of The Second Avenue Deli Cookbook by Sharon Lebewohl and Rena Bulkin, Villard, 1999