4 sheets of plain matzo
1 ¼ teaspoon salt
3 large eggs, lightly beaten
¼ cup shredded parmesan cheese (optional)
Vegetable oil, for frying
1 tablespoon honey

Preparation
1. Fill a container, large enough to fit the matzo, ¾ the way up with room temperature water, and add ¼ teaspoon of salt. Soak the matzo sheets in the salted water, one at a time for about 30 seconds until the matzo is soft but it can still hold its shape. Transfer the matzo sheets onto a towel and pat dry.

2. Squeeze and crush the matzos with your hands over a bowl, discarding as much water as possible. Place the drained and crushed matzo into a large bowl. Continue crushing the matzo well until there are only small pieces left. Add the eggs, parmesan cheese, if using, and the remaining 1 teaspoon of salt. Mix with your hands to form a smooth dough like mixture.

3. Place the cast iron Aebleskiver pan or a flat medium skillet over medium-high heat and fill each cavity half way with ¼ teaspoon oil, or add 1 tablespoon of oil if using a flat skillet.

4. Once the pan is hot, lower the heat to medium. Take about 1 tablespoon of the mixture to form a golf-sized ball and place into the cavities of the pan or into the skillet.

5. Cook fritters until golden brown on each side, about 3 to 5 minutes and use a skewer to flip the fritters in the Aebleskiver pan or a spatula to flip the fritters in the skillet. Transfer the fritters to a paper-towel lined plate. Continue frying the remaining fritters in batches.

6. Once all the fritters are fried, drizzle 1 generous tablespoon of honey over the fritters and serve hot.