Joan Nathan’s Matzo Chremsel
- Total Time
- ½ hour, plus ½ hour’s refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry
- 2tablespoons dried currants
- 2tablespoons almonds, coarsely chopped
- 2tablespoons dried apricots or prunes, coarsely chopped
- 3large eggs, separated
- ¼cup matzo meal
- ¼teaspoon salt
- ⅓cup granulated sugar, more for sprinkling if desired
- ½teaspoon ground cinnamon
- Zest and juice of 1 lemon
- Vegetable oil (kosher for Passover), for frying
- Confectioners’ sugar (kosher for Passover), for sprinkling if desired.
Nutritional analysis per serving (14 servings)
122 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, ⅓ cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
- Step 2
Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
- Step 3
Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
- Step 4
Serve warm, if possible, sprinkled with the granulated sugar or confectioners’ sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.
Private Notes
Comments
I have made this many times after first finding the recipe in Joan Nathan’s JEWISH COOKING IN AMERICA (which is just wonderful, btw). I like to add mixed bits of dried fruit if you have them available. Also, I sauté them in much less oil. Definitely do not need two inches…. which I think would render them very greasy. Always a big hit at Passover dinners.