Bumuellos

3 servings

Ingredients

Quantity Ingredient
1 each Box Matzohs (10 oz.)
4 eaches Eggs
Cooking oil
Maple syrup
Chopped walnuts for garnish

Directions

Soak matzoh in cold water 15 minutes, until matzoh is saturated. Beat eggs in a large bowl. Grab the soggy matzoh by the handful and squeeze out excess water. Add mushy matzoh to the beaten eggs and mix. Pour ¾ inch of cooking oil in a skillet and heat until very hot. Drop batter into hot oil by heaping tablespoons. Fry until bottom is crispy brown, about 5 minutes; flip over and continue frying until crisp. Serve hot with syrup and garnish with walnuts.

Makes 3 dozen. NOTE: Traditional syrup is made from sugar, water and lemon juice, boiled until thick. SOURCE:*Yankee Magazine, April 1994 POSTED BY: Jim Bodle 12/94

Submitted By JIM BODLE On 12-22-94

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