Joan Nathan’s Matzo Chremsel

Name: Joan Nathan’s Matzo Chremsel
Total time: 30 min
Yield: 12 to 15 chremsel
Ingredients: 3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry; 2 tablespoons dried currants; 2 tablespoons almonds, coarsely chopped; 2 tablespoons dried apricots or prunes, coarsely chopped; 3 large eggs, separated; 1/4 cup matzo meal; 1/4 teaspoon salt; 1/3 cup granulated sugar, more for sprinkling if desired; 1/2 teaspoon ground cinnamon; Zest and juice of 1 lemon; Vegetable oil (kosher for Passover), for frying; Confectioners’ sugar (kosher for Passover), for sprinkling if desired.

By Joan Nathan

Total Time: ½ hour, plus ½ hour’s refrigeration
Rating: 3(66)
Notes: Read community notes

Featured in: Passover Seder, Smoothly Done

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Ingredients

Yield:12 to 15 chremsel

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.

Ingredient Substitution Guide

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.

Ratings

3 out of 5

66 user ratings

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CSKJ1 year ago

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.

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