These tasty fried fruit fritters contain currants, almonds, and apricots. They are popular at Passover Seder, but yummy year-round.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 3 matzohs, soaked and squeezed very dry
- 2 Tablespoons currants
- 2 Tablespoons chopped almonds
- 2 Tablespoons chopped dried apricots
- 3 large eggs, separated
- 1/4 cup matzoh meal
- 1/3 cup sugar
- Grated rind of 1 lemon
- 1 Tablespoon lemon juice
- Kosher-for-Passover vegetable oil for frying
Preparation:
Mix together the matzohs, currants, almonds, apricots, egg yolks, matzoh meal, sugar, lemon rind, and lemon juice.
Beat the egg whites until stiff. Fold into the matzoh mixture, adding matzah meal to make the mixture hold together.
Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees 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.
Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
The Author says: "This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech." --Joan Nathan
Yield: about 24 fritters
Recipe Source: Jewish Cooking in America by Joan Nathan (Alfred A. Knopf)
Reprinted with permission.
Beat the egg whites until stiff. Fold into the matzoh mixture, adding matzah meal to make the mixture hold together.
Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees 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.
Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
The Author says: "This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech." --Joan Nathan
Yield: about 24 fritters
Recipe Source: Jewish Cooking in America by Joan Nathan (Alfred A. Knopf)
Reprinted with permission.
