Joyce Goldstein

Passover Fritters

Pesah Birmuelos

Preparation info
  • Makes about

    30

    fritters
    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

Sometimes Passover birmuelos are made with only matzohs and eggs. But here is a mashed potato variation from Sefarad Yemekleri. I think these have a nicer texture than the plain matzoh ones. Chopped parsley, chives, or dill is a nice addition.

Ingredients

  • 4 matzohs
  • 2 cups mashed potatoes
  • 1 cup grated parmesan chee

Method

In a bowl, soak the matzohs in water to cover until soft, about 3 minutes. Drain well, squeeze dry, and transfer to a dry bowl. Add the potatoes, cheese, eggs, salt, pepper, and the herb, if using, and mix well with your hands. Dampen your hands and shape the mixture into 2-inch balls.

Pour the vegetable oil to a depth of 3