Joan Nathan’s Matzo Chremsel
Published March 26, 2012
Shannon Jensen for The New York Times
- Total Time
- ½ hour, plus ½ hour’s refrigeration
- Rating
- Comments
- Read comments
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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
¼ cup matzo meal
¼ teaspoon salt
⅓ cup granulated sugar, more for sprinkling if desired
½ 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.
Nutritional analysis per serving
14 grams carbs; 40 milligrams cholesterol; 122 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 58 milligrams sodium; 2 grams protein; 7 grams sugar
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.