These bimuelos are special, special for Passover and special to my heart. They are with fewer ingredients than you can count on your hand and that is all you need. I would make the mixture with my mom when I was little and could not wait for the sugar water to condense so I can dunk these matzo doughnuts in the sweet syrup. Even better (or worse), hours after making them we would run to the kitchen in the wee hours of the night and scavenge through the fridge attacking the cold fried treats. And believe me; they are even better cold…and in the middle of the night.
Bimuelos have a soft center with a delicate outside crunch. They are perfect for soaking up all the syrupy goodness. A healthy sprinkle of freshly grated parmigiano-reggiano offers a Sephardic twist as well as the perfect pairing for sweet…Salty!
4 eggs, scrambled
¼ cup Canola or Vegetable Oil
0 pinch Salt and pepper
¼ cup Parmigiano-reggiano, grated
2 cup Sugar
1½ cup Water
1 Vanilla Bean, split
. Take the broken matzo and begin to soak it in a large bowl of warm water for a few minutes.
Meanwhile, begin heating a large deep skillet with about ¼ in of oil. You want it to have enough that it will make the bimuelos “sizzle” when it hits the skillet. You can test this out with a small piece. If it sizzles, the oil is ready, if not, wait a few more minutes.
Once the matzo is soaked up, squeeze the water out with your hands very well
Add the beaten eggs and mix well. Add salt and pepper.
Scoop a ladle sized spoonful and carefully drop in oil. Cook in oil until bottom side is crispy and lightly golden brown, about 3-4 minutes. Flip over and cook other side for another 2-3 minutes until both sides are golden brown.
Once bimuelos are done frying, drain on reserved paper-towel lined plates and immediately grate parmigiano-reggiano cheese while still hot.
Repeat with rest of the batch.
To make the simple syrup: In a small saucepan, add together the sugar, water and vanilla bean
Bring to a boil and then reduce to a simmer until it turns into thick amber colored syrup-about 15 minutes.