Joan's Chremslach

By stancec44

Passover Dessert. Matzoh fritters filled with currants, almonds and apricots.
Make them ahead of time, an crisp them in the oven just before serving.

Ingredients

• 3 matzohs, soaked in water and squeezed very dry
• 2 Tbsp. currants
• 2 Tbsp. almonds, coarsely chopped
• 2 Tbsp. dried apricots, coarsely chopped
• 3 large eggs, separated
• 1/4 c. matzo meal
• 1/3 c. sugar
• Zest of 1 lemon
• Zest of 1/2 lemon
• Pinch of salt
• Vegetable oil, for frying

Preparation

Step 1

Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice and salt. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo meal mixture.

Heat 2" of veggie oil to 375 in a low-sided, medium stockpot over med-hi heat. Carefully spoon batter, 1 Tbsp. at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temp, or re-heat in oven just before serving.