Matzo brei fritters recipe
 Matzo brei fritters make a delicious breakfast for Passover, or indeed any time of the year! 150g/5½oz matzo bread (or crackers), broken into small pieces1 large brown onion, grated1 garlic clove, grated2 free-range eggs, beaten30g/1oz parsley, roughly chopped vegetable oil, for frying1 tsp flaky sea salt, plus extra to seasonfreshly ground black pepper 150g/5½oz matzo bread (or crackers), broken into small pieces 1 large brown onion, grated 1 garlic clove, grated 2 free-range eggs, beaten 30g/1oz parsley, roughly chopped vegetable oil, for frying 1 tsp flaky sea salt, plus extra to season freshly ground black pepper non-dairy horseradish cream (optional)fresh cucumber or radish (optional)pickled cucumber or onion (optional)fresh herbs, such as chives, chervil, parsley, mint (optional) non-dairy horseradish cream (optional) fresh cucumber or radish (optional) pickled cucumber or onion (optional) fresh herbs, such as chives, chervil, parsley, mint (optional) Method Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can.Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Place the matzo bread or crackers in a large bowl, cover wth cold water and soak for 10 minutes. Transfer to a colander to strain off all the liquid. Pick up a handful at a time and squeeze out any excess liquid you can. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Transfer the soft matzo to a mixing bowl. Mix in the onion, garlic, eggs and parsley as well as salt and plenty of freshly ground black pepper. Mix well to combine. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Heat a 2cm–3cm/¾in–1¼in thick layer of oil in a deep frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Use a tablespoon as a measure and drop a full spoon at a time into the hot oil. You should fry the fritters in batches of 6–7 at a time, so the oil doesn’t drop too much in temperature. Colour for 40–50 seconds on one side until golden-brown, then flip and repeat on the other side. Remove to a plate lined with kitchen paper and sprinkle with a little flaky sea salt. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Serve warm for best results with your choice of non-dairy horseradish cream, fresh cucumber or radish, pickled cucumber or onion and/or fresh herbs. Recipe tips Cold matzo fritters can be packed into the most satisfying double carb sandwich with tahini or mayonnaise and a sliced tomato.