Vegan Fried Matzos

Fried Matzos was my favorite breakfast food growing up. This was my dad's one and only recipe that he would make for us. My dad usually did all the grilling; the kitchen was my mom's domain. I enjoyed watching my dad prepare this treat for us. It was always funny watching him navigate the kitchen, trying to find the bowls, pots, and ingredients. Usually my mom would say "just let me make it," and my dad would reply, "no, no, this is my specialty, go sit down."

Eventually he would get settled in and into the groove of preparing the fried matzos. I am not sure where this recipe came from, maybe he grew up eating it as a child. I never asked, wish I did though.

My dad, knowingly or not, seemed to put on a show as he mixed and flipped, always a look of content and happiness on his face. We would sit at the kitchen table and wait with stomachs growling.

Happy eating!

Serves 4


5 whole matzo crackers, I used organic whole wheat
5 1/2 teaspoons of the Vegg (vegan egg yolk)
5/8 cup of water
1 Tablespoon organic oil
salt to taste
pepper to taste

In a blender, process the Vegg powder with water until smooth, about 30 seconds.

Pour mixture into a large flat-bottomed container, season with salt and pepper.

Taking one matzo cracker at a time, gently hold the cracker under running water for 10 seconds each side. Continue with remaining 4 crackers, place in the the vegg liquid, and let soak for 2 minutes. You may have to gently push them down into the liquid.

In the meantime, heat the oil in a large skillet.  Gently layer each cracker onto themselves. Using a ladle, scoop up some of the Vegg liquid and pour over the top of the layered matzos.  Fry each side for 5 minutes, or until each side is golden brown.

You can enjoy with organic jam or jelly spread on top.

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