Pizzarelle (Honey-Soaked Matzo Fritters)

• 4 sheets matzo
• 1 large egg, separated
• 5 tablespoons sugar
• 1/2 cup pine nuts
• 1/3 cup raisins
• 1 1/2 teaspoons orange zest
• Pinch of sea salt
• Neutral oil, for frying
• Honey, for serving

1. Break the matzo into large pieces and place them in a medium bowl. Pour over about 11/2 cups water, being sure that the edges of the matzo are covered. Soak the pieces for 15 minutes, turning them every 5 minutes, until soft and damp and no hard bits remain.
2. Drain and squeeze any excess water out of the matzo and transfer to a separate medium bowl. Add the egg yolk, sugar, pine nuts, raisins, orange zest, and salt and mix well. In a separate medium bowl, beat the egg white to stiff peaks. Gently fold the egg white into the matzo mixture until no streaks remain, taking care not to deflate.
3. In a small skillet, heat 2 inches of neutral oil to 350u0b0F. Using two spoons or a small ice cream scoop, carefully drop small rounds of the batter into the hot oil. Fry in batches for 5 minutes or until golden brown, turning once to ensure even cooking.
4. Drain on paper towels for a few minutes, then transfer to a plate and drizzle with honey before serving.

matzo, egg, sugar, pine nuts, raisins, orange zest, salt, oil, honey

Taken from www.epicurious.com/recipes/food/views/pizzarelle-honey-soaked-matzo-fritters (may not work)