Chremsel is a fritter filled with nuts and dried fruit, then fried in oil. This is an updated version passed down in my own family. I’ve never had a Seder without it.
- 3 plain unsalted matzahs, 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 matzah 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, for frying
- Confectioners’ sugar, for sprinkling if desired.
- In a medium bowl, combine the matzah, currants, almonds, apricots, egg yolks, matzah meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside. Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold whites into the matzah mixture. Refrigerate for about 30 minutes. 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. 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.