Syrup:
1 cup Water
1/2 cup Honey
1/4 cup Sugar
3 tablespoons Lemon Juice
Doughnuts:
6 Matzos
Water
4 Eggs -- lightly beaten with
1 pinch Salt
Vegetable Oil -- for frying
Coating:
1 cup toasted ground Almonds
1/2 teaspoon Cinnamon
1 teaspoon Sugar
Directions:
Make the syrup first as it must chill before you can use it:
Combine water, honey, sugar in a large saucepan and bring to a boil.
Simmer for about 20 minutes.
Add the lemon juice,
remove from heat, let cool and chill.
Doughnuts:
Break the matzos into 6ths or 8ths and cover with water. Let stand for about 1 hour. Squeeze out the liquid and mash with a wooden spoon until
smooth. Add the eggs and salt.
Heat about 1" of oil in a heavy skillet.
Add the dough to the oil in batches (about 1/2 tablespoonfuls). You can leave them lumpy.
Turn in the oil until they are
brown all over. Remove with a slotted spoon to drain on paper towels.
Repeat until all the dough mixture is finished.
Combine the nuts, cinnamon and sugar in a small bowl and spread on a plate.
Dip
the warm doughnuts into the syrup and then roll them in the coating.
Serve immediately.
