Matzo Fritters
['4 sheets matzo, crushed into 1/4-inch pieces', '1 large egg, beaten to blend', '1/2 teaspoon kosher salt', '1/4 cup plus 1/3 cup sugar', '1 teaspoon ground cinnamon', 'Vegetable oil (for frying; about 4 cups)', 'Jam (for serving)', 'A deep-fry thermometer']
Mix matzo in a medium bowl with 1/2 cup water (mixture should be doughlike); let sit 10 minutes for edges to soften. Mix in egg, salt, and 1/4 cup sugar.
Meanwhile, mix remaining 1/3 cup sugar and cinnamon in a medium bowl.
Pour oil into a medium heavy pot to come 2" up the sides; fit pot with thermometer and heat oil over medium until thermometer registers 375°F.
Use a 1-oz. ice cream scoop to portion dough into balls. Working in 2 batches, fry, turning occasionally, until golden brown, about 3 minutes per batch. Transfer to paper towels; let cool slightly, then toss in cinnamon sugar. Serve with jam.
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