This is a classic Passover recipe passed down through generations. I am sharing our favorite KosherEye signature no-fail version. It can be halved, doubled, tripled etc.
2 sheets of matzo
2 large eggs
Salt and pepper
3 Tablespoons vegetable oil
Break matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain well. Beat eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat oil in a large skillet over medium heat. Add batter and fry, turning once, until golden and just cooked through, about 2 minutes per side. Serve with jam, maple syrup, sugar or additional salt.
Optional: Add caramelized onions to batter.
Passsover, Matzo, Kosher, Parve