This recipe courtesy of Suzanne Sasson

  • Servings: 4


  • 2 large bunches fresh parsley leaves, (about 6 Cups), washed and dried
  • 1 large bunch scallions, washed, dried, and trimmed
  • 7 large eggs
  • 3 tablespoons matzo meal
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground allspice
  • Canola oil, for frying
  • Pita bread, for serving (optional)
  • Beefsteak tomato slices, for serving (optional)
  • Spicy pickles, for serving (optional)
  • Pinch of cinnamon


  1. In the bowl of a food processor, combine parsley and scallions; pulse until roughly chopped.

  2. Beat eggs in a medium bowl. Stir in parsley, scallions, matzo meal, salt, allspice, and cinnamon.

  3. Heat 1/4-inch oil in a large skillet over medium-high heat. Carefully drop 2 tablespoons of parsley mixture into oil, spacing a few inches apart. Cook, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate; repeat with remaining parsley mixture, adding more oil to pan if necessary. Serve immediately, with pita bread, tomato slices, and spicy pickles, if desired.


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