Pesach Bumuelos or Sephardic Matzo Fritters

by Linda Capeloto Sendowski on March 25, 2010

Bumuelos 030

Breakfast on Passover presents a dilemma.  What is there to eat that doesn’t involve, toast, bread, rolls, pastry, oatmeal….  Sometimes the kids fill up on those awful Passover cereals that imitate year round varieties.  If you prefer something more then matzo with butter and jam or hard boiled eggs (Huevos Haminados), this recipe is for you.

Eggs, matzo, and cinnamon fritters drizzled with straight honey or honey lemon syrup will solve your breakfast boredom for at least a couple of the days. 


4 sheets of matzo


3 eggs

½ teaspoon cinnamon

1 quart of safflower oil


1 cup water

1 cup sugar

¾ cup honey

1-2 tablespoons fresh lemon juice 

Pour one quart of oil in a saucepan deep enough to accommodate deep frying safely.  Begin to heat the oil.  Place 4 sheets of matzo in a flat baking dish and cover them with water.  Let the matzo sit for 5 minutes in the water to get soggy.

Meanwhile, whisk the 3 eggs in a bowl, then add the cinnamon, and whisk a little more to combine.  Now break up the soggy matzo sheets with your hands and squeeze all of the water out of the sheets.  Put this mushy mess in the bowl with the beaten eggs.

Work the matzo into the eggs using both hands.  When the oil is about 325º, scoop a small amount of batter into your hands.  The batter is very loose and seems like it will fall apart, but it doesn’t.  Let the batter slide off your fingertips into the oil.  The bumuelos immediately puff and float up to the surface.  Fry 1-2 minutes per side. Turn the bumuelos only once when you see the underside turning gold around the edges.

When the bumuelos are golden on both sides remove them from the oil with a tong or slotted spoon.  Drain them on paper towels.

Serve warm, drizzled with syrup.

To make the syrup boil all the syrup ingredients in a sauce pan for a few minutes.  This will make enough syrup for several uses.

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{ 6 comments… read them below or add one }

Debbie August 30, 2011 at 7:07 PM

I was wondering if you’ve seen, used or know where to get a bumuelo pan. It looks something like a stainless abelskivver pan with sides (approx. 2″). Thanks.

Linda Capeloto Sendowski
Twitter: theborekadiary
August 30, 2011 at 9:48 PM

I have never seen one, but I have an idea to inquire in the local Latin markets since they make Bunuelos in Mexico and some other Latin countries. I will let you know what I find.

Debbie August 31, 2011 at 8:41 PM


Daniella Berechit Drisdell April 4, 2012 at 9:16 AM

Does anyone make Harope, the raisin syrup that was so essential to Bumeulos in our family? My batch is made!

Linda Capeloto Sendowski
Twitter: theborekadiary
April 4, 2012 at 11:55 AM

Can you please share a recipe for that, My auntie Susie (of blessed memory), my father’s sister was the Harope maker. I love it and would like it.

Daniella Berechit Drisdell April 5, 2012 at 1:00 PM

Harope Syrup for Bumuelos

Rinse well 1 lb. raisins, Mom prefers Thompson. Cover with water for a few hours, til raisins have plumped. Simmer on stove for 1-2 hours. The previous generation would then press the raisins thru a sieve and return the retrieved syrup to the stove to thicken. I instead insert my hand blender and process the mixture til smooth and return to stove to thicken another 45 minutes. Jar and refridgerate when cool.

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