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Vegetarian chicharon!
Yes, it exists. (No, there is not a hekhsher on it.) This particular vegetarian chicharon is made from potatoes and soy, and tastes so much like the real thing that if I had closed my eyes I'd think it was. Powder it up and sprinkle it on pancit, or just eat it straight from the bag. You can see what I chose to do.
Matzah cinnamon toast
When you just don't want to make another batch of matzah brei, or if you're already run out of eggs for it, make this instead. It's based on a snack my lola makes where she fries up a bunch of fresh wonton wrappers and rolls them in cinnamon sugar. (That snack is a great way to use up torn-up lumpia wrappers, too, but you'll have to wait until after Pesach is over.)
Matzah cinnamon toast
5 matzot
1 - 2 T cinnamon (try Saigon cinnamon for a sweet-hot kick)
1/4 - 1/2 c granulated sugar
Oil for frying
Spray bottle of water (a plate with enough water in it to cover the bottom works too)
0. Bring oil to 350F in a deep-bottomed (3+ inches) pan or pot. Meanwhile, combine cinnamon and sugar in a bowl.
1. Do this one matzah at a time. Lightly spray a piece of matzah with water. One pump per side, held about six inches away from the nozzle should do it. If it gets soggy, set it aside and try again. If you're using a plate, barely touch it to the surface of the water.
2. Break the matzah into 4-6 pieces. Drop the pieces into the oil and fry until golden brown. Remove and let drain for a minute.
3. While they're still hot, roll the matzah pieces in the cinnamon sugar. Serve immediately.
For a healthier option, try toasting the matzah in a toaster oven for about 2 minutes, then proceed with step 3.
Chag sameach!
