Favorite Fried Matzoh for Five
  by Amy Rabb-Liu

9 matzot
4 cups boiling water
4 eggs
1/2 cup milk
generous pinch of salt
3 tsp butter
tons of sugar
fresh fruit

In a large bowl break the matzot into small pieces (squares about 2 inches 
on a side, or however the matzoh crumbles).  Pour boiling water over matzot, 
and use spatula to lift lowest layers gently up so that all layers are 
briefly immersed.  Drain water as thoroughly as possible.  (Total time in 
water should be no more than a minute.  Matzoh will be somewhat softened, 
but not soggy.)

Meanwhile, in small bowl, beat four eggs, then add milk and beat again.

Pour egg mixture over drained matzoh, and use spatula to lift the
lowest layers gently until egg is distributed throughout the broken matzoh.

In a large frying pan (14 inches), melt 1 tsp butter over high or 
medium high heat.  Coat the pan with the melted butter, then when 
the pan is hot add 1/3 of the matzoh.  Fry on one side until pleasantly 
browned, then turn the matzoh over and fry on the other side until it 
is also pleasantly browned.  Fry rest of matzoh similarly, 
in two more batches.

Serve while piping hot.  On each plate, put a small mound of sugar 
for dipping forkfuls of fried matzoh.  Enjoy with tons of sugar, 
with fresh fruit on the side.

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