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Passover Chremslach recipe

These fritters are especially deliciouswith stewed prunes with orange juice as an accompaniment.

Recipe: Passover Chremslach

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

  • Mix together the matzahs, currants, almonds,apricots, egg yolks, matzah meal, sugar, lemon rind, and lemonjuice.
  • Beat the egg whites until stiff. Foldinto the matzah mixture, adding matzah meal to make the mixturehold together.
  • Using an electric skillet or deep fryer,heat about 2 inches of oil to 375°F (190°C). Drop themixture by tablespoons and brown a few minutes on each side untilthey are crisp. Cook only about three at a time. Drain well onpaper. Serve at room temperature or crisped up in the oven. Thefritters are especially delicious with stewed prunes with orangejuice as an accompaniment, if desired.

    Yield: about 2 dozen (P).

    Note: You can make these in the morning,drain on paper, leave out all day, and crisp in the oven justbefore serving.

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

    Passover Greeting & Brisket Recipe — Jewish Community Foundation of Los Angeles

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  • Comments

    1 Comment


    Shades of my childhood. My mother used to make chremslach during Passover when I was growing up—haven t thought about them in years. Maybe this week I ll enjoy them once more. Such a lovely idea. Then tell us. Have a picture you’d like to add to your comment? Send it along . Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar . And as always, please take a gander at our comment policy before posting.

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