Doughnuts? Beignets? Pancakes? These are like a Dutch combination of all three, where matzo, spices and dried fruit create a unique Passover dish.
- 50 g (⅓ cup) dried mixed fruit
- 1 ½ whole matzo
- 3 eggs, separated
- ¼ tsp salt
- 100 g matzo meal
- ¾ cup water
- 2 tbsp (10 g) candied citrus peel (sugar-free is fine) zest
- ½ lemon, grated
- ½ tsp cinnamon oil for frying powdered sugar for serving
- 2 tbsp (10 g) glacé ginger (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cover dried fruit with warm water, to soften.
2. Pulse whole matzos in a food processor until they are in small pieces.
3. Separate eggs. Beat whites till stiff peaks form and set aside.
4. Place crumbled matzo and matzo meal in a large bowl with salt and ¼ of the cup of water. Add the egg yolks, dried fruit, peel, lemon zest, cinnamon and glacé ginger if using. Mix, using your hands or a spoon. Add the remaining water, a quarter of a cup at a time till it reaches the consistency of pancake mix. Fold in the beaten egg whites.
5. Place mixture in the fridge for an hour to firm up. Take 1 tablespoon of mix and shape into an oval patty, approximately 5cm long. Repeat with remaining mix.
6. In a frying pan set over moderate heat, deep fry the donuts for 3–4 minutes, turning once, until golden brown. Sprinkle with icing sugar or powdered sugar and eat hot.
Images and recipes from Just Add Love by Irris Makler, RRP $49.99, Photography by David Mane.