Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Pizzarelle (Matzo, Cocoa, and Raisin Fritters)
Yield: 10-15 servings
Pizzarelle (Matzo, Cocoa, and Raisin Fritters)
Yield: 10-15 servingsFamily Journey
Rome, Italy
This recipe was shared by Micaela Pavoncello. Read more about her family in "A Roman Passover Menu From an Ancient Community" and try her recipes for Italian roasted lamb shoulder with potatoes, riso al uovo (creamy Italian rice), and vignarola (braised artichokes, fava beans, and peas).
Ingredients
- 5 unsalted matzo sheets
- 5 eggs
- ¾ cup granulated sugar
- ⅔ cup unsweetened cocoa powder
- 1 ¼ cups red raisins
- 1 cup pine nuts
- Zest of ½ orange
- ⅛ teaspoon kosher salt
- Vegetable oil for frying
Preparation
Step 1
Place the matzo sheets in a large bowl and completely submerge them with room temperature water. Soak for about 20 minutes. Drain the water and use your hands to break the matzo sheets into very small pieces. Use your hands to mix and mash up the matzo almost to a thick paste-like consistency.
Step 2
Put the mashed matzos into a large mixing bowl. Add the eggs, cocoa powder, sugar and salt and mix with a wooden spoon or with your hands to combine. Add the raisins, pine nuts and grated orange zest and continue mixing until everything is combined well and set aside.
Step 3
Add enough vegetable oil into a medium pot to create a 2 inch layer of oil. Heat the oil over a medium-high heat until sizzling.
Step 4
Take a teaspoon of the pizarelle mixture and use another spoon to scoop the mixture off of the tablespoon and directly into the oil, creating a quenelle or oval shaped fritter. Continue shaping and placing enough pieces of the mixture into the oil. Fry the pizarelle until they are crispy and cooked through, about 3-5 minutes. Use a slotted spoon to transfer the pizarelle from the oil and directly onto a paper towel lined plate. Continue frying the rest of the pizzarelle in batches.
Step 5
Serve the pizzarelle warm with a drizzle of warm honey.
