Wednesday, October 8, 2008

Bubelach: matzah meal pancakes

I remember my grandma making these for my grandpa, Sam, and for my brother, Mark, and me. I had a bit of trouble tracking down a recipe, as we always called them 'egg latkes'. As far as I can tell, the proper name is 'bubelah' (or the plural 'bubelach', as there are always several of them), which means 'darling' in Yiddish.

I can't easily get matzah meal in Spain, so I used breadcrumbs instead. It's sold in bags and comes in varying degrees of fineness, so makes a good substitute.

3 eggs
175 ml water
80g matzah meal
1/4 tsp salt

  1. Separate the eggs, and add the water to the egg yolks. Beat lightly, add the matzah meal and salt, and mix well. (This step can be done the night before and left in the fridge overnight.)
  2. Beat the whites to stiff peaks and fold into the yolk, water and matzah meal mixture.
  3. Heat some vegetable oil in a non-stick frying pan. When it is hot add as many tablespoonfuls of the mixture as will easily fit into the pan, and fry until golden brown on each side. Avoid turning more than once.
These are really best if cooked in plenty of oil, as that way they puff up. However, I wasn't really up for frying this morning, so I just did them with a little oil to prevent them from sticking, which produces something which looks more like a light Scotch pancake than a little fritter.

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