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Matzoh and Honey Fritters

(1 Votes)
16 Fritters
15 Min
4 Min

Matzoh and Honey Fritters won't only be a go-to during Passover anymore because we guarantee you'll want them all-year-round.

What You'll Need

  • 1 (10-ounce) package plain matzoh
  • 2 1/4 cups water
  • 5 large eggs, lightly beaten
  • 1/2 cup golden raisins or chopped dried plums
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon ground cinnamon
  • Vegetable oil
  • 1/2 cup honey
  • 2 cups chopped walnuts, toasted

What to Do

  1. Break matzoh into pieces, and place in a large bowl. Cover with 2-1/4 cups water; let stand 5 minutes or until matzoh is softened. Add eggs and next 4 ingredients, stirring until blended.
  2. Pour oil to a depth of 2-inches into a large skillet, and heat to 375 degrees. Drop batter by 1/4 cupfuls into hot oil; fry in batches 2 minutes on each side (4 minutes per batch) or until golden and done in center. Drain on paper towels.
  3. Arrange fritters on a serving platter. Drizzle evenly with honey; sprinkle with chopped toasted walnuts. Serve immediately.


Matzoh is a brittle flat bread made from just water and flour and baked without any leavening. It's traditionally served during Passover. Look for it in the ethnic section of large supermarkets.

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in most Pesach (Passover) recipes when the matzoh is softened by water--then the water is drained off---is this recipe correct in that the water is left in and proceeded with the rest of the ingredients?


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