Bimelos de Pesah (Passover fritters)

March 28, 2007

Makes about 18

Turkish-born Valya Shapiro makes these tender fritters in a bimelos pan with six indentations. Any large skillet works well.

FRITTERS

2 cups matzo farfel (crushed matzo) 4 eggs, lightly beaten 1/2 cup golden raisins 1/4 cup pine nuts 1/2 teaspoon salt 3 tablespoons vegetable oil, or more if necessary 1. In a medium bowl, combine the matzo farfel with water to cover. Set aside for a few minutes. When softened, drain the water. Mash the matzo with a fork. Stir in the eggs, then add the raisins, pine nuts, and salt.

2. Set a large, heavy skillet on medium-high heat. Add 1 tablespoon of the vegetable oil and swirl it around the skillet to coat. Use a 1/4-cup measure to scoop out some batter -- the measure should be about 3/4 full -- and pour it into the skillet. Add 5 more fritters to the skillet, or as many as will fit.

3. Cook for 1 to 2 minutes on a side or until golden. Transfer to a plate lined with paper towels.

4. Add a little more oil to the skillet and repeat with the remaining batter. Continue making fritters until all the batter is used. Serve with lemon syrup.

Note: You can make the fritters ahead. Reheat on a baking sheet in a 350-degree oven for about 5 minutes or serve at room temperature.

LEMON SYRUP

1 cup sugar 1 cup water 1 teaspoon lemon rind 2 tablespoons lemon juice 1. In a saucepan, combine the sugar and water. Set over medium heat and stir to dissolve the sugar.

2. Simmer for about 15 minutes or until slightly thickened. After about 10 minutes, stir in the lemon rind and juice.

Note: The syrup can be made up to 1 week in advance. Adapted from Valya Shapiro