Pizzarelle (Honey-Soaked Matzo Fritters)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20–24 pizzarelle
- pinch of sea salt
- 5 tablespoons sugar
- 1/2 cup pine nuts
- 1/3 cup raisins
- 1 1/2 teaspoons orange zest
- 4 sheets matzo
- 1 large egg, separated
- neutral oil, for frying
- honey, for serving
Preparation Break the matzo into large pieces and place them in a medium bowl. Pour over about 1½ cups water, being sure that the edges of the matzo are covered. Soak the pieces for 15 minutes, turning them every 5 minutes, until soft and damp and no hard bits remain. Drain and squeeze any excess water out of the matzo and transfer to a separate medium bowl. Add the egg yolk, sugar, pine nuts, raisins, orange zest, and salt and mix well. In a separate medium bowl, beat the egg white to stiff peaks. Gently fold the egg white into the matzo mixture until no streaks remain, taking care not to deflate. In a small skillet, heat 2 inches of neutral oil to 350°F. Using two spoons or a small ice cream scoop, carefully drop small rounds of the batter into the hot oil. Fry in batches for 5 minutes or until golden brown, turning once to ensure even cooking. Drain on paper towels for a few minutes, then transfer to a plate and drizzle with honey before serving. Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Buy the full book from Amazon.
Preparation Break the matzo into large pieces and place them in a medium bowl. Pour over about 1½ cups water, being sure that the edges of the matzo are covered. Soak the pieces for 15 minutes, turning them every 5 minutes, until soft and damp and no hard bits remain. Drain and squeeze any excess water out of the matzo and transfer to a separate medium bowl. Add the egg yolk, sugar, pine nuts, raisins, orange zest, and salt and mix well. In a separate medium bowl, beat the egg white to stiff peaks. Gently fold the egg white into the matzo mixture until no streaks remain, taking care not to deflate. In a small skillet, heat 2 inches of neutral oil to 350°F. Using two spoons or a small ice cream scoop, carefully drop small rounds of the batter into the hot oil. Fry in batches for 5 minutes or until golden brown, turning once to ensure even cooking. Drain on paper towels for a few minutes, then transfer to a plate and drizzle with honey before serving. Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Buy the full book from Amazon.
