Bourmuelos (Matzo Cheese Fritters) Draft

Name: Bourmuelos (Matzo Cheese Fritters)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 7 matzo sheets; 4 tbsp soft white cheese (gvina levana) or quark; 4 tbsp matzo meal (plus a little more as needed); 1 boiled potato, peeled and well mashed with a fork; ⅓ cup grated kashkaval cheese; ⅓ cup crumbled Bulgarian feta; 6 large eggs; corn oil for frying

Fried matzo balls with potato, kashkaval and feta, which I make for Passover and serve warm or at room temperature.

Prep20 min
Cook20 min
Total40 min
KashrutDairy

What you need

Amount:×1

7 matzo sheets
4 tbsp soft white cheese (gvina levana) or quark
4 tbsp matzo meal, plus a little more as needed
1 boiled potato, peeled and well mashed with a fork
⅓ cup grated kashkaval cheese
⅓ cup crumbled Bulgarian feta
6 large eggs
corn oil for frying

How I make it

Break the matzo into matchbox-size pieces and soak in a bowl with plenty of water for 3 minutes.
Drain, squeeze well and return to the bowl.
Add the rest of the ingredients except the oil and knead into a fairly even dough.
Shape into balls the size of ping-pong balls. If the dough is too loose, add a little more matzo meal.
Fry the balls in oil 2 inches (5 cm) deep until golden. Serve warm or at room temperature.

What I've learned

The dough should be thick enough to roll into balls.

Source: ChefEf (chefef.com)