RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Breakfast: Matzah-Farfel Latkes - pareve, dairy
A lot of people rhapsodize over matza brei, and each of them has the sine-qua-non recipe. ;) I prefer matza-farfel latkes. The following quantities are approximations. You'll have to experiment a bit, but it's all very forgiving. Serves 2 moderately hungry people 1 cup matza farfel or 1 to 1-1/2 matzas, broken into small pieces 1 egg salt, pepper to taste splash of water or milk oil for frying Soak the matza farfel/pieces until soft. Drain, then squeeze out excess water. Scramble the egg and season. Mix into the matza. Heat the oil in a frying pan. Drop mixture (about a heaping soup-spoon full)into oil and flatten to form pancakes. Fry until golden on each side. Top with a sprinkling of sugar, fruit preserve, or other favorite topping.
