Recipe courtesy of Rena Bulkin
and
Sharon Lebewohl
Gleist Matzos
- Yield: Makes 4 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 169
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 93
- Sodium
- 196
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.