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Chremslach, Stuffed (P, KLP, TNT)
Source: "Joan Nathan's Jewish Cooking in America," 1994
Serves: 24

3 matzos, soaked and squeezed very dry
1/4 cup matzo meal
2 tablespoons currants
1/3 cup sugar
2 tablespoons chopped almonds
Grated rind of 1 lemon
2 tablespoons of chopped dried apricots
1 tablespoon lemon juice
3 large eggs separated
Kosher-for-Passover vegetable oil for frying

Mix together the matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon rind, and lemon juice.

Beat the egg whites until stiff. Fold into the matzo mixture, adding matzo meal to make the mixture hold together.

Using an electric skillet or deep fryer, heat about 2" of oil to 375°F. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp Cook only about three at a time.

Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes, with orange juice as an accompaniment, if desired. Or use the Passover Wine Sauce (click here for recipe) in this section.

Poster's Notes:
You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.

Posted by Nana Gloria

Nutritional Info Per Serving: NA