clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
matzah cheese bumuelos
Photo credit Vered Guttman

Sephardic Matzah and Cheese Patties

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fritters are the perfect appetizer.

  • Total Time: 55 minutes
  • Yield: 18 patties


  • 5 sheets of matzah
  • 3 large eggs, lightly beaten
  • ½ lb feta cheese (preferably soft)
  • ¼ lb grated kashkaval cheese (see note above)
  • 4 scallions, sliced
  • 12 Tbsp matzah meal (optional)
  • neutral oil for frying


  1. Break matzah into a large bowl and cover with water at room temperature. Let stand for 30 minutes for the matzah to absorb the water and become very soft.
  2. Use your hands to squeeze as much water as possible from the matzah and transfer to another clean bowl. Add eggs, feta, kashkaval and green onion and mix well. The mixture should be thick enough so that you can form patties that will keep their shape. If the mixture seems too wet, add 1-2 tablespoons matzah meal to thicken it.
  3. Prepare a bowl of water near your burner. Line a baking sheet with a double layer of paper towel.
  4. Heat ½ inch of oil in a frying pan over medium heat to about 325°F or until a drop of the matzah mixture will bubble all around in the oil. Wet your hands and form a 1½ -2 inch flat patties of the matzah mixture and drop into the oil. Fry on medium simmer for about 3-4 minutes on each side (6-8 minutes all together) until golden brown on both sides. Transfer patties to the baking sheet. Serve warm. 


Bumuelos can keep in the fridge in a sealed container for up to five days.

  • Author: Vered Guttman
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Sephardic