Matzo Brei

 

I wanted to get a little creative with matzo brei and achieve a better texture. For starters, I chose to soak the matzo in milk instead of water for a creamier texture. (If you want to keep it parve, use almond milk.) And I wanted to add more flavor and make them a little airier than in the typical recipe, so I decided to fold whipped egg whites into the batter prior to cooking. This made the matzo pancakes rise the second they hit the hot oil. I also sprinkled in some almond flour to give the batter some structure once after the little cakes rose. The combination of those two ingredients—egg whites and almond flour—gave me a lighter textured matzo brei than I've ever had before, almost doughnut-like.

What you will need

5 pieces matzo, preferably Manischewitz brand

2 cups milk

3 tablespoons brown sugar

1 tablespoon white sugar

Zest of 1/4 orange

Zest of 1/4 lemon

1/4 cup almond flour

1/8 cup matzo meal

2 eggs

1/4 teaspoon orange blossom water

3/4 teaspoon pomegranate molasses

1/4 teaspoon salt

1/2 cup sour cream

1 cup whipped egg whites at stiff peaks (from about 3 eggs)

Canola oil, as needed

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