Makes about 18
Turkish-born Valya Shapiro makes these tender fritters in a bimelos pan with six indentations. Any large skillet works well.
|2||cups matzo farfel (crushed matzo)|
|4||eggs, lightly beaten|
|1/2||cup golden raisins|
|1/4||cup pine nuts|
|3||tablespoons vegetable oil, or more if necessary|
2. Set a large, heavy skillet on medium-high heat. Add 1 tablespoon of the vegetable oil and swirl it around the skillet to coat. Use a 1/4-cup measure to scoop out some batter -- the measure should be about 3/4 full -- and pour it into the skillet. Add 5 more fritters to the skillet, or as many as will fit.
3. Cook for 1 to 2 minutes on a side or until golden. Transfer to a plate lined with paper towels.
4. Add a little more oil to the skillet and repeat with the remaining batter. Continue making fritters until all the batter is used. Serve with lemon syrup.
Note: You can make the fritters ahead. Reheat on a baking sheet in a 350-degree oven for about 5 minutes or serve at room temperature.
|1||teaspoon lemon rind|
|2||tablespoons lemon juice|
2. Simmer for about 15 minutes or until slightly thickened. After about 10 minutes, stir in the lemon rind and juice.
Note: The syrup can be made up to 1 week in advance. Adapted from Valya Shapiro