Ingredients
Units
Scale
- 4–6 pieces of matzah
- whole milk, for soaking the matzah
- 4 large eggs, well beaten
- ¼ cup plain Greek yogurt
- vegetable oil for sautéing
- arrope or honey
- chopped, lightly toasted walnuts
Instructions
- Place the whole matzah into a wide, deep, mixing bowl or a square baking pan that can accommodate them all without breaking them. Pour the milk over them to cover. Soak the matzah pieces in the milk until they soften enough so that they can be cut but are not so soft that they will disintegrate.
- While the matzah pieces are soaking, beat the eggs in a mixing bowl together with the ¼ cup yogurt.
- When the matzah pieces are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzah into four quarters. Stack the squares on top of one another on paper towels or on a plate.
- Pour enough oil into a 12-inch skillet to come up the sides ¼ inch. Heat the oil over medium-high heat until it is sizzling but not smoking.
- Dip one square of matzah from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold 2-3 squares while they are frying. Fry the tiganitas until golden brown on both sides. Keep the tiganitas warm in a 250°F oven until all are ready.
- Place the tiganitas onto serving plates. Serve with arrope or honey poured over the tiganitas, and sprinkle with chopped walnuts.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Passover
- Method: Frying
- Cuisine: Sephardi