Fairway's Matzo 3 Ways
Updated 6:11 PM EST, Wed, Apr 13, 2011
To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.
Jane joins Dan and Mitchel of Fairway Market to whip up matzo three different--but all very tasty--ways!
1/2 lb matzo
1 cup boiling water
6 eggs beaten
1 tablespoon salt
25 cracks fresh pepper
4 tablespoons canola oil
jelly to taste
maple syrup to taste
Add matzo to a bowl and break it up. Add boiling water and let sit for 5 minutes. Mix in eggs, salt and pepper.
In a heavy pan, heat the canola oil until it is just short of smoking. Add the matzo mixture and let sit for 3-4 minutes or until it is brown with a nice crust. It should take the form of an omelet. Flip over and let sit for 2-3 minutes, then break up. Place on a warm plate and serve with jelly and maple syrup.
4 Idaho potatoes, peeled and shredded
3 large eggs
1 Spanish onion, diced
1/2 cup vegetable oil
4 tablespoons matzo meal
1 teaspoon kosher salt
1/2 teaspoon fresh pepper
Mix the potatoes, eggs, onion, matzo meal, salt and pepper in a bowl.
In a heavy pan, heat the vegetable oil until it is just short of smoking. Use a soup soon to portion out each pancake, two soup spoons per pancake, and place each potato pancake in the pan browning for 2-3 minutes per side. Take each pancake out of the pan and dry on a paper towel. Serve with a side of apple sauce and sour cream.
Matzo Peanut Butter and Jelly
1 piece of matzo per person
peanut butter to taste
strawberry or grape jelly to taste
Break the matzo in half. Spread peanut butter on one piece and jelly on the other. Put pieces together and enjoy.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.