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. —Alon Shaya
pieces matzo, preferably Manischewitz brand
Zest of 1/4 orange
Zest of 1/4 lemon
orange blossom water
whipped egg whites at stiff peaks (from about 3 eggs)