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)
Canola oil, as needed
In This Recipe
Soak the matzo in the milk for 15 minutes. Break up into 1-inch pieces with your fingers —they will be random shapes, which is okay. Squeeze the excess milk from the matzo.
Take the drained matzo and put into a mixing bowl. Discard the milk.
Add the remaining ingredients except the whipped egg whites and the oil. Fold egg whites in last, right before you are cooking the matzo brei, so that they remain light in texture.
Heat a large cast-iron pan or nonstick skillet over medium heat. Add a light amount of canola oil in order to cover the bottom of the pan.
When the oil is hot, use an ice cream scoop or ladle to drop about 2 ounces of mixture into the oil.
Cook until golden brown on each side and cooked throughout, approximately 4 minutes.