Equipment
Ingredients
Fritter Base
- 3 matzo sheets
- 500 ml warm water
- 3 eggs, room temperature
- 50 g granulated sugar
- 30 g matzo meal
Flavorings and Mix-ins
- 40 g almonds, toasted and finely chopped
- 60 g mixed dried fruit, finely diced
- 1 orange zest, freshly grated
- 3 g ground cinnamon
- 2 g kosher salt
Frying and Finishing
- 500 ml neutral oil
- 30 g powdered sugar
Nutrition (per serving)
Method
Break the matzo sheets into small pieces and place them in a large mixing bowl. Pour the warm water over the pieces, ensuring they are completely submerged.
Drain the softened matzo in a colander. Using your hands, squeeze out as much excess liquid as possible, then return the wrung-out matzo to the empty, dried bowl.
In a separate bowl, whisk together the eggs, granulated sugar, ground cinnamon, kosher salt, and orange zest until pale and well combined.
Pour the egg mixture over the squeezed matzo. Add the toasted almonds, diced dried fruit, and matzo meal. Stir vigorously until a cohesive, slightly sticky batter forms.
Allow the batter to rest at room temperature so the matzo meal can hydrate and bind the mixture.
Pour the neutral oil into a deep skillet to a depth of about 2 centimeters. Heat the oil to 175C (350F) over medium-high heat.
Carefully drop heaped tablespoon-sized mounds of the batter into the hot oil. Fry in batches to avoid overcrowding the pan, cooking until the undersides are deep golden brown.
Using a slotted spoon, carefully flip the fritters and fry the second side until evenly browned and cooked through the center.
Transfer the fried fritters to a wire cooling rack set over paper towels to drain excess oil. Repeat with the remaining batter.
Serve the fritters warm, dusted generously with powdered sugar or drizzled with honey.
Chef's Notes
- Squeezing the soaked matzo thoroughly is paramount. Excess water will make the batter too thin, dilute the flavor, and cause dangerous splattering when it hits the hot oil.
- Always toast the almonds before folding them into the batter. This ensures they maintain a distinct, satisfying crunch against the soft interior.
- For an authentic Middle Eastern flair, skip the powdered sugar and serve the hot fritters drizzled with date syrup (silan) and a pinch of flaky sea salt.
- Keep a close eye on the oil temperature. If the fritters darken too quickly on the outside while remaining raw inside, lower the heat slightly to allow even cooking.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze in a single layer before transferring to a sealed bag.
Reheating: Reheat in a 180C (350F) oven for 5 to 8 minutes until crisp and warmed through. Do not microwave, as they will become soggy.
