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1
In a large bowl, break the matzoh boards into large pieces.
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2
Fill the bowl with very warm water and immediately drain all the water out.
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3
The matzoh should be barely dampened.
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4
In another bowl, beat the eggs, the sour cream, and a little salt together.
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5
Stir this mixture gently into the matzohs, coating all the broken crackers completely without breaking them into lots of tiny pieces.
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6
In a large skillet, melt the butter (or butter and corn oil) over medium heat.
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7
Pour the matzoh/egg mixture into the pan, spreading it out evenly.
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8
When the bottom begins to brown, in about 5 minutes, begin flipping it over, It will break into pieces as you flip the matzoh.
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9
(You can try to turn it pancake-style, but I prefer to break up the mixture, so that there are more browned, crunchy edges -- I love those!).
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10
Continue cooking, stirring, and flipping until all the pieces of matzoh are cooked through.
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11
Remove from heat and serve immediately with some more sour cream and applesauce on the side, if desired.
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12
(Some people even like maple syrup on the fried matzoh -- not me, but whatever you like!
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13
).
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14
FOR A MORE SAVORY VERSION: Chop up a small onion and cook until softened in the butter before adding the matzoh/egg mixture, to which you can add a little ground black pepper.
