Yogurt is the secret ingredient to this fried matzo, converting a classic matzo brei to a light buttery Passover breakfast with a gluten-free option. Simple, easy-to-make food is sometimes best.
Although Pesach is over, that’s no reason to stop eating matzo.
My two grandmothers heartily disliked each other, but that wasn’t much of a problem since my maternal grandmother, Miriam, lived in New York, and my paternal grandmother, Machla, in Toronto. Bitter rivals in just about everything, making the best fried matzo was of utmost importance.
(I’ll admit that Miriam, my New York grandmother, won that contest, hands down.)
How to make fried matzo
Many recipes I’ve seen on the Internet give results that are heavy, lumpy, thick, oily, and cake-like. Why bother making something so boring? Yuck. But this light buttery version is an excellent breakfast treat, or a perfect main dish.
For two of us, I use five or six sheets of matzo—yes, gluten-free matzo can be found in many places today, and it works just as well.
In a bowl, I crumble the sheets into small pieces, add two raw eggs, two or three dollops of delicious yogurt, lots of freshly ground pepper, and salt. Then I mix everything together—no water, no milk, nothing else.
When everything is nicely coated, I let it sit for five minutes or so until it’s good and soaked. Then, I put it into a frying pan with a big lump of good butter (no substitutes) and fry it.
From time to time, I stir it around so each piece is cooked nicely but nothing clumps together. If necessary, add more butter. Within minutes, when everything is hot and crunchy, or as warm and soft as you want, it’s ready to eat. What could be easier?
What you need for this fried matzo
Ingredients for fried matzo for two:
- Five sheets of matzo
- Two eggs
- Two spoons of plain yogurt
An optional treat
And while we’re on the subject of matzo, few things are more wonderful as a treat, a snack, or even an appetizer than a lightly buttered slice of matzo covered with very thin strips of shallot or onion? Delicious!
- 5 sheets matzo (or gluten-free matzo)
- 2 eggs
- 2 Tablespoons plain yogurt
- 2 teaspoons butter (for pan frying)
- In a bowl, crumble the matzo into small pieces.
- Add eggs, yogurt, ground pepper, and salt.
- Mix together until the matzo pieces are coated.
- Let stand for five minutes or until matzo appears well soaked.
- Over medium heat, melt butter and then add matzo batter.
- Cook about 5 minutes stirring occasionally so that each piece is cooked nicely but nothing clumps together. If necessary, add more butter.
- Serve when everything is hot and crunchy, or as warm and soft as you prefer.
Gluten-free matzo can be substituted for regular matzo.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 197mgSodium: 402mgCarbohydrates: 32gFiber: 1gSugar: 1gProtein: 11g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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How do you make your fried matzo?
More Jewish style recipes you might like:
Or, if you prefer a cookbook, check out our favorite options here: Jewish Cookbooks for Holidays or Any Time Meals