Title: Bumuellos
Categories: Breakfast
Yield: 3 Dozen

10	oz	(one box) Mazohs
4		Eggs
		Cooking oil
		Maple syrup
		Chopped walnuts for garnish

Soak matzoh in cold water 15 minutes, until matzoh is saturated. Beat eggs in a large bowl. Grab the soggy matzoh by the handful and squeeze out excess water. Add mushy matzoh to the beaten eggs and mix. Pour 3/4 inch of cooking oil in a skillet and heat until very hot. Drop batter into hot oil by heaping tablespoons. Fry until bottom is crispy brown, about 5 minutes; flip over and continue frying until crisp. Serve hot with syrup and garnish with walnuts. Makes 3 dozen.

NOTE: Traditional syrup is made from sugar, water and lemon juice, boiled until thick.

SOURCE:*Yankee Magazine, April 1994 POSTED BY: Jim Bodle 12/94 U/L to NCE, and re-formatted by Burt Ford 8/95 1/97

previous

next