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    Matzo Fritters in Syrup


    Source of Recipe


    The Book of Jewish Food by Claudia Roden

    * Exported from MasterCook *

    Matzo Fritters in Syrup

    Recipe By : Claudia Roden
    Serving Size : 10 Preparation Time :0:00
    Categories : African, Desserts, Jewish, Passover

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 eggs -- separated
    pinch of salt
    grated zest of 1 lemon
    6 tablespoons matzo meal
    oil -- for frying
    HONEY SYRUP:
    1/2 cup sugar
    1 1/2 cups water
    1/4 cup honey
    juice of 1 lemon

    SYRUP: Make the syrup first. Put the sugar, water, honey and lemon juice in a pan and bring to the boil.

    FOR THE FRITTERS: Beat the egg whites stiff. Lightly beat the yolks with the salt and lemon zest and fold into the whites. Then fold in the matzo meal. Drop by the heaping tablespoonful in moderately hot oil and deep-fry over medium heat, turning the fritters to brown them all over. Drain on paper towels and dip, while still hot, in the syrup, Let them soak for about 10 minutes and lift out with a slotted spoon. Serve hot or cold.

    Variations: Dip the fritters in an orange syrup: bring to the boil 1-1/2 cups freshly squeezed orange juice and 1/2 cup sugar. You can also serve them without syrup -- simply sprinkled with sugar and cinnamon.

    Judi's notes: This is served on Passover in North Africa the Tunisian version called "friteches" and "sfereet" in Algeria.

    Cuisine:
    "Jewish"

    Source:
    "The Book of Jewish Food"

    Yield:
    "20 fritters"

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