I know lots of people who groan about Passover food. Honestly, I don't get it. I love matzo. I love matzo balls. I love matzo brei. What's to complain about?
I don't miss bread because we don't eat it very often.
I do miss muffins but can live without them for a week.
The rest of what we eat -- meat, poultry, fish, vegetables -- is more or less what we eat all the time, so there really aren't big changes in our meals during the holiday.
It is nice to find some new eats that are kosher for Passover, just to mix things up a bit. Fortunately, this year my cousin Leslie gave me her recipe for matzo fritters. They are delightfully light and crispy and take just minutes to cook. They are fragrant with cinnamon and taste wonderful all by themselves but are superb with sour cream or plain yogurt.
Perfect for lunch or a light dinner.
Leslie's Matzo Fritters
- 1/2 cup ground nuts (I used almonds)
- 1/3 cup matzo meal
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- salt to taste
- 1/2 cup water
- 1 large egg
- 2 tablespoons butter
Mix the nuts, matzo meal, sugar, cinnamon and salt in a bowl. In another bowl, beat the water and egg together. Pour the egg mixture into the bowl with the matzo meal mixture and beat vigorously to blend the ingredients. Melt one tablespoon of the butter in a large saute pan or griddle over medium heat. When the butter has melted and looks foamy, pour enough of the batter into the pan to make 4-5 fritters about 3-inches in diameter, leaving space between each fritter. Cook for about 3 minutes per side or until golden brown and crispy. Repeat with the remaining tablespoon butter and the remaining batter.