Enjoying these recipes? Interested in purchasing a hard copy cookbook version of them? If so, register your interest here. Thanks!
Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 22 days, which is 3 weeks and 1 day of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Eleanor L..
Bumuelos (Matzah Fritters)
Ingredients
- 1 cup matzah meal
- 1 and 1/3 cup water
- 1/3 cup oil
- 5 eggs
- Honey or syrup
- Deep fryer
Directions
- Boil the water and oil together in a saucepan. Once it starts boiling, remove from heat, add the matzah meal, and mix until uniform. After that, add one egg and mix until uniform. Repeat with remaining eggs, one egg at a time, adding and stirring each separately so as to create a smooth batter.
- Add as much oil as necessary into a deep fryer and heat according to your fryer’s instructions. Scoop one full tablespoon of the batter and drop into the hot oil. Repeat, making sure that the floating fritters don’t stick to each other, until all batter is used up. When each fritter is browned to desired extent, remove with tongs and drain on paper towel.
- Serve warm (reheating in oven if necessary). Cover with generous amounts of honey or syrup. The most common way is to dilute the honey with as much boiling water as you wish so as to get the consistency that appeals to you.
- Boil the water and oil together in a saucepan. Once it starts boiling, remove from heat, add the matzah meal, and mix until uniform. After that, add one egg and mix until uniform. Repeat with remaining eggs, one egg at a time, adding and stirring each separately so as to create a smooth batter.
- Add as much oil as necessary into a deep fryer and heat according to your fryer’s instructions. Scoop one full tablespoon of the batter and drop into the hot oil. Repeat, making sure that the floating fritters don’t stick to each other, until all batter is used up. When each fritter is browned to desired extent, remove with tongs and drain on paper towel.
- Serve warm (reheating in oven if necessary). Cover with generous amounts of honey or syrup. The most common way is to dilute the honey with as much boiling water as you wish so as to get the consistency that appeals to you.
Missed a recipe? Find them all here.