From the book Kosher Lepesach by Danit Solomon, Korim Publishers
Degree of difficulty: Medium
½ cup milk or clear soup
3 tablespoons oil (preferably olive oil)
1 small onion, peeled and finely diced
200 grams champignon or other mushrooms, wiped clean and chopped into small pieces
2-3 teaspoons salt
1 teaspoon pepper
2 tablespoons lemon juice
a generous handful of chopped parsley
5 beaten eggs
oil for frying
1. Quickly wet the matzas under running water and crumble them into a large bowl.
2. Heat 11/2 tablespoons of oil in a medium skillet and fry the onion until it turns golden.
3. Add the remaining (olive) oil and cook the mushrooms over high heat for two or three minutes, until they soften a bit and change color. Remove the skillet from the heat. Season the mushrooms with a bit of salt and pepper, dribble the lemon juice over them and mix. Add the mushrooms to the bowl with the matza together with the parsley.
4. Pour the beaten eggs into the bowl, season with salt and pepper and mix well with a spoon. Let the mixture rest for 10 minutes.
5. Into a large skillet pour oil to a depth of 1.5 centimeters. Heat the oil over a medium-high flame. When the oil is hot enough, drop a few heaping tablespoons of the matza mixture into the oil, leaving large spaces between the fritters. Fry until the underside browns. Flip them over with a spatula and brown the other side. Remove the cooked fritters to a tray lined with two layers of paper toweling. Fry the rest of the fritters in the same way.
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