- 5 sheets matzoh
- 4 eggs
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 small onion grated
- 1 clove garlic, grated
- Salt and ground black pepper
- 4 tablespoons extra virgin olive oil (EVOO)or vegetable oil, plus more as needed
- Romesco Sauce, sour cream or applesauce, for dipping
Preheat oven to 250ºF.
In a medium-size bowl of water, dip the matzoh until soft then tear into bite-sized pieces.
Empty the water out of the bowl, crack the eggs into it and whisk them up. Mix the matzoh pieces into the egg along with the shredded carrots, zucchini, onion and garlic. Season with salt and ground black pepper.
Place a large skillet over medium-high heat with the oil. When the oil is hot, drop spoonfuls of the batter into the pan and cook until golden brown, about 2 minutes per side. Reserve the cooked fritters on a sheet pan in the warm oven until you’ve finished cooking all of the batter.
Serve the hot fritters with Romesco Sauce and sour cream or applesauce for dipping.