Yield: 4 Servings
|1||Handful dark raisins|
|Preserves; any flavor|
Soak matzos in cold water. Beat egg yolks; add salt, sugar, raisins and vanilla. Stiffly beat egg whites. Drain matzos and add to egg yolk mixture.
Fold egg whites into yolk mixture. Drop by large spoonfuls into hot oil.
Cook until light golden brown or tan. Sprinkle with powdered sugar. Eat with your favorite preserves.
FROM MINNIE RUTH HIRSCH
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .