Yield: 1 Servings
|1||Dozen jumbo eggs|
|1 large||Grated onion, grated on the side with the small holes.|
|Salt and pepper to taste|
|½ cup||Cold water|
Mix together the eggs, grated onion, salt, pepper,and water; mix well.
Sprinkle enough matzo meal over mixture to cover the surface. It should be like a thin pancake batter.
Heat ½-1 inch oil in a frying pan[ big enough to fry one whole matzo] until very hot.
Dip one matzo at a time into the egg mixture, then put in pan holding down middle of matzo so the ends don't curl up. Brown on both sides. Drain on paper and eat hot or let cool and wrap in foil. Store at room temperature.
Posted to JEWISH-FOOD digest V97 #037 by jstiler@... (Joyce Stiler) on Jan 31, 1997.