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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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SEPHARDIC PESACH FRENCH TOAST - MASA TIGANITAS |
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INGREDIENTS: |
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- 4 tbs olive oil
- Whole milk to soak matzot
- 4 large eggs
- 1/4 cup yogurt (KP)
- Walnut oil for sautéing
- Honey or
Arrope
- Finely chopped walnuts
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INSTRUCTIONS: |
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- Place whole matza 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 matzot in the milk until they soften enough so that they
can be cut, but are not so soft that they will disintegrate
- While the matzot are soaking, beat the eggs in a mixing bowl
together with the 1/4 cup yogurt.
- When the matzot are soft enough, gently remove them, one at a
time, and lay them on paper towels.
- Cut each matza 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 1/4
inch.
- Heat the oil over medium-high heat until it is sizzling but not
smoking
- Dip one square of matza from each stack into the beaten egg. Allow
the excess to drip back into the mixing bowl.
- Place the square in the skillet
- Fry the tiganitas until golden brown on both sides
- Keep the tiganitas warm in a 250 degrees oven until all are ready.
- Apportion the tiganitas onto serving plates
- Serve with
Arrope or honey poured over the tiganitas and sprinkle
with chopped walnuts.
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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