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MyCookbook Member: MarthasArchive
Recipe Category: Holiday
Recipe Preparation Level: moderate
PASSOVER CHREMSLACH WITH JOAN
Chremslach, a Passover dessert, is a matzo fritter filled with currants, almonds, and apricots. Joan Nathan, author of “Jewish Cooking in America,” likes to prepare this family recipe ahead of time (the morning of the seder) and crisps them in the oven right before serving. Serve the fritters with prunes stewed in orange juice. This was a segment on Martha's show.
Makes about 24
3 matzos, soaked in water and squeezed very dry
2 tablespoons currants
2 tablespoons almonds, coarsely chopped
2 tablespoons dried apricots, coarsely chopped
3 large eggs, separated
1/4 cup matzo meal
1/3 cup sugar
Zest of 1 lemon
Juice of 1/2 lemon
Pinch of salt
Kosher-for-Passover vegetable oil, for frying
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.
2. In the bowl of an electric mixer fitted with the whisk attachment,
beat egg whites until stiff. Fold beaten egg whites into the matzo
3. Heat 2 inches of vegetable oil to 375° in a low-sided medium stockpot
over medium-high heat. Carefully spoon batter, 1 tablespoon 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 temperature, or reheat in oven just
This recipe has been adapted from “Jewish Cooking in America” by
Joan Nathan. Copyright 1994, 1998 by Joan Nathan. All rights reserved
under International and Pan American Copyright Conventions.
Published in the United States by Alfred A. Knopf Inc., New York, and
simultaneously in Canada by Random House of Canada Limited,
Toronto. Distributed by Random House Inc., New York.
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