Matzo Fritters

• 4 sheets matzo, crushed into 1/4-inch pieces
• 1 large egg, beaten to blend
• 1/2 teaspoon kosher salt
• 1/4 cup plus 1/3 cup sugar
• 1 teaspoon ground cinnamon
• Vegetable oil (for frying; about 4 cups)
• Jam (for serving)
• A deep-fry thermometer

1. Mix matzo in a medium bowl with 1/2 cup water (mixture should be doughlike); let sit 10 minutes for edges to soften. Mix in egg, salt, and 1/4 cup sugar.
2. Meanwhile, mix remaining 1/3 cup sugar and cinnamon in a medium bowl.
3. Pour oil into a medium heavy pot to come 2" up the sides; fit pot with thermometer and heat oil over medium until thermometer registers 375u0b0F.
4. Use a 1-oz. ice cream scoop to portion dough into balls. Working in 2 batches, fry, turning occasionally, until golden brown, about 3 minutes per batch. Transfer to paper towels; let cool slightly, then toss in cinnamon sugar. Serve with jam.

matzo, egg, kosher salt, sugar, ground cinnamon, vegetable oil, thermometer

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