by Tina Wasserman, award winning author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora
When I visited with Edith Baker in her art-filled home, the retired artist, art dealer and Bulgarian Holocaust survivor waxed ecstatic about the little matzah puffs, Burmolikos, that were eaten for Passover and year-round in her home. After experimenting with the recipes she gave me, I understood her ecstasy. There are light, soft puffs that bear no resemblance to heavy matzah fritters. They will transform your Passover breakfast.
2 sheets plain matzo
1 egg yolk
1/8 teaspoon salt
Canola or cottonseed oil
Honey or 1/2 cup sugar mixed with 1/2 teaspoon cinnamon (optional)
Break the matzos into large pieces and soak in a bowl of cold water until soft, about 15 minutes.
Drain the matzo and squeeze handfuls until almost all of the water is removed. Place in a 1 quart bowl.
Add the eggs, egg yolk and salt to the clumps of matzo and combine well with a fork.
Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1 quart saucepan you will only use about 1 cup oil but will only be able to make 2 puffs at a time however they cook fast so it is up to you.
When oil is hot, drop the mixture by oval soupspoon into the fat and fry on one side until golden—about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on paper towel and DRIZZLE WITH HONEY or coat with granulated sugar or sugar that has been mixed with cinnamon, and serve.
Burmolikos can also be served with jam or honey.
Yield: 10 - 12 Puffs
Recipes: Passover, Breakfast, Parve, Kosher