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Ingredients
3 matzos
Dash of salt
2 tablespoons chopped almonds
2 tablespoons raisins
3 large eggs, separated
⅓ cup plus 2 tablespoons sugar
1 lemon
½ teaspoon cinnamon
¼ cup matzo meal
Vegetable oil for frying
Nutritional analysis per serving (24 servings)
8 grams carbs; 23 milligrams cholesterol; 73 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 16 milligrams sodium; 1 gram protein; 4 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
Soak matzos in lukewarm water for a minute or two, and squeeze very dry. Crumble matzos into a bowl and stir in salt, almonds, raisins, egg yolks, ⅓ cup sugar, juice and grated zest of the lemon, cinnamon and matzo meal.
- Step 2
Beat egg whites until stiff, and fold into the matzo mixture. Refrigerate for 30 minutes to 2 hours.
- Step 3
Heat about 2 inches of oil in a medium pot over medium heat to about 375 degrees. Carefully place a heaping tablespoon of mixture at a time into oil, turning after about a minute. After a minute, when golden brown on each side, remove and drain. Sprinkle with the additional sugar, and serve with stewed dried plums and apricots.
Private Notes