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What to fry matzo in?

IWantFood Apr 12, 2014 05:32 PM

Ever since Nyafat was discontinued, my fried matzo has not been the same. I have tried butter, vegetable oil, canola oil, olive oil, schmaltz, and various combinations thereof. Nothing works the way Nyafat did (especially onion flavored Nyafat). Suggestions, please.

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  1. weinstein5 RE: IWantFood Apr 13, 2014 02:37 PM

    I have made own schmaltz or shoudl I say Gribbines with onions that has worked well -the other option is sautee onions in the oil prior to cooking the Matzah Brei -

    3 Replies
    1. re: weinstein5
      bagelman01 RE: weinstein5 Apr 13, 2014 03:06 PM

      while I love matzo brei fried in my own schmaltz and gribenes, my wife and kids like mazto brei milchiges, so i use veg oil with a few pats of butter

      1. re: bagelman01
        weinstein5 RE: bagelman01 Apr 13, 2014 05:10 PM

        I hate to say my wife has nixed the idea this year

        1. re: weinstein5
          bagelman01 RE: weinstein5 Apr 13, 2014 06:49 PM

          In the B family. Sunday morning Chol HaMoed breakfast was always cooked by the father, wife and mother got to sleep in.
          My late grandfather ,late father and I always made/make matzo brei, matzo meal pancakes and salami and eggs.
          Nowadays since there is Sunday shopping the men feed the kids and take them on an outing, while the women tend to go for a ladies day out. This year because it will be Easter, the ladies will have limited shopping choice, but we are still keeping the kids busy.

    2. d
      DeisCane RE: IWantFood Apr 14, 2014 03:21 AM

      What about coconut oil?

      3 Replies
      1. re: DeisCane
        IWantFood RE: DeisCane Apr 29, 2014 02:21 PM

        Thanks, everyone, for the suggestions. I decided to saute a chopped, medium-size onion in a decent quantity of canola oil and butter. Then I followed the "Matza Brie" recipe here, http://www.chow.com/recipes/10899-mat..., reducing the eggs to three and increasing the matzo to five boards. I also added a liberal amount of salt a pepper. It looked beautiful when done: definitely something I could serve on a platter to company. For me, however, it was too eggy and tasteless. So, I chopped it up, but it back in the frying pan with more oil and butter, much more salt and pepper, dried onion, and some garlic salt (happily, the garlic salt doesn't impart a garlic flavor to the matzo; rather, it enhances the salt a pepper). Much better. But it still lacked....something. Ah, well.

        1. re: IWantFood
          bagelman01 RE: IWantFood May 1, 2014 04:00 AM

          Mrs. B's family loves "Fried Matzo"
          When we were first married I asked what was the difference between "Fried Matzo" and Matzo Brei? "Fried Matzo has no eggs added.

          After Pesach we add some French Vanilla Coffee Creamer and cinnamon to the soaking liquid and really love the results

          1. re: bagelman01
            IWantFood RE: bagelman01 May 1, 2014 09:17 AM

            In my family, the terms "fried matzo" and "matzo brei" are used interchangeably to indicate the dish made with oil/butter (formerly Nyafat), eggs, salt, pepper, optional onion.

            Coffee Creamer addition sounds interesting.

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