Bumuellos

10 oz (one box) Mazohs
4 Eggs
Cooking oil
Maple syrup
Chopped walnuts for garnish

Soak matzoh in cold water 15 minutes, until matzoh is saturated. Beat eggs in a large bowl. Grab the soggy matzoh by the handful and squeeze out excess water. Add mushy matzoh to the beaten eggs and mix. Pour 3/4 inch of cooking oil in a skillet and heat until very hot. Drop batter into hot oil by heaping tablespoons. Fry until bottom is crispy brown, about 5 minutes; flip over and continue frying until crisp. Serve hot with syrup and garnish with walnuts. Makes 3 dozen.

NOTE: Traditional syrup is made from sugar, water and lemon juice, boiled until thick.

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