by Tina Wasserman, award winning author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora
When I visited with Edith Baker in her art-filled home, the retired artist, art dealer and Bulgarian Holocaust survivor waxed ecstatic about the little matzah puffs, Burmolikos, that were eaten for Passover and year-round in her home. After experimenting with the recipes she gave me, I understood her ecstasy. There are light, soft puffs that bear no resemblance to heavy matzah fritters. They will transform your Passover breakfast.
2 sheets plain matzo
1 egg yolk
1/8 teaspoon salt
Canola or cottonseed oil
Honey or 1/2 cup sugar mixed with 1/2 teaspoon cinnamon (optional)
Break the matzos into large pieces and soak in a bowl of cold water until soft, about 15 minutes.
Drain the matzo and squeeze handfuls until almost all of the water is removed. Place in a 1 quart bowl.
Add the eggs, egg yolk and salt to the clumps of matzo and combine well with a fork.
Heat the oil in a small saucepan or deep fryer to a depth of 2 inches