Fried Matzo

• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons plus 2 teaspoons sugar
• 1 teaspoon celery seed
• 2 teaspoons granulated garlic or garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 4 cups canola oil, for frying
• 10 to 15 whole matzos

1. In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper.
2. Mix well.
3. Place a 14-inch or larger skillet over medium-high heat, and add oil.
4. Heat oil to 350 degrees.
5. Set aside a baking sheet or plate lined with paper towels.
6. Using tongs, place a whole matzo into the oil, pressing down gently until well submerged.
7. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain.
8. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
9. Sprinkle the top of each warm matzo with about a teaspoon of spice mix.
10. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.

salt, sugar, celery, garlic, turmeric, cayenne, black pepper, canola oil, matzos

Taken from cooking.nytimes.com/recipes/1013556 (may not work)