Pizzarelle (Honey-Soaked Matzo Fritters)

Break the matzo into large pieces and place them in a medium bowl. Pour over about 1 1/2 cups water, being sure that the edges of the matzo are covered. Soak the pieces for 15 minutes, turning them every 5 minutes, until soft and damp and no hard bits remain. Drain and squeeze any excess water out of the matzo and transfer to a separate medium bowl. Add the egg yolk, sugar, pine nuts, raisins, orange zest, and salt and mix well. In a separate medium bowl, beat the egg white to stiff peaks. Gently fold the egg white into the matzo mixture until no streaks remain, taking care not to deflate. In a small skillet, heat 2 inches of neutral oil to 350 °F. Using two spoons or a small ice cream scoop, carefully drop small rounds of the batter into the hot oil. Fry in batches for 5 minutes or until golden brown, turning once to ensure even cooking. Drain on paper towels for a few minutes, then transfer to a plate and drizzle with honey before serving.