Passover Fritters

Pesah Birmuelos

Preparation info

  • Difficulty


  • Makes about



Appears in

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.


  • 4 matzohs
  • 2 cups mashed potatoes
  • 1 cup grated parmesan cheese
  • 4 eggs
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh flat-leaf parsley, chives, or dill (optional)
  • vegetable oil for deep-frying


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 inches into a large, deep sauté pan and heat to 375 degrees F on a deep-frying thermometer. Add the fritters, in batches, and fry until golden, 3 to 4 minutes. Using tongs or a slotted spoon, transfer to paper towels to drain. Serve hot.