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Pesach Chremslach (Fruit and Nut Fritters for Passover)
Pesach Chremslach (Fruit and Nut Fritters for Passover) is a traditional Jewish recipe for a classic sweet fritter/pancake of matzoh breadcrumbs mixed with fruit, nuts, eggs and matzoh meal before being sweetened and fried until golden. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Fruit and Nut Fritters for Passover (Pesach Chremslach).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Bread RecipesCake RecipesJewish Recipes
These fritters are popular at Passover and are made from a mix of fruit, nuts and matzoh breads bound with eggs and sweetened with sugar.
Ingredients:
3
matzoh breads, soaked and squeezed dry
2 tbsp currants
2 tbsp chopped
almonds
2 tbsp dried apricots, chopped
3 large eggs, separated
45g matzoh meal
65g sugar
freshly-grated
zest of 1 lemon
1 tbsp lemon juice
kosher vegetable oil (if making for Passover)
Method:
Crumble the matzohs into a bowl then mix with the currants, almonds, apricots, egg yolks, matzoh meal, sugar, lemon zest and lemon juice.
Add the egg whites to a clean and dry bowl then beat until stiff. Fold the beaten egg whites into the matzoh mixture, adding enough of the matzoh meal so that the resultant mix holds together. Add oil to a depth of about 5cm in a deep fryer or wok and heat to 180°C. Drop the fritter batter by the tablespoon into the hot oil, adding no more than three at a time and cooking for a few minutes on each side until they are crisp and golden brown.
When done, remove with a slotted spoon and drain on paper towels. Continue frying in this manner until all the fritters are done. Serve at room temperature accompanied with stewed prunes.
Jewish
Traditional
bread
fruit
cakes, frying, bread, fruit, nuts, sugar, eggs, pancakes
matzoh breads, currants, almonds, apricots, eggs, matzoh meal, sugar, lemon zest, lemon juice, vegetable oil
Method:
Crumble the matzohs into a bowl then mix with the currants, almonds, apricots, egg yolks, matzoh meal, sugar, lemon zest and lemon juice.
Add the egg whites to a clean and dry bowl then beat until stiff. Fold the beaten egg whites into the matzoh mixture, adding enough of the matzoh meal so that the resultant mix holds together. Add oil to a depth of about 5cm in a deep fryer or wok and heat to 180°C. Drop the fritter batter by the tablespoon into the hot oil, adding no more than three at a time and cooking for a few minutes on each side until they are crisp and golden brown.
When done, remove with a slotted spoon and drain on paper towels. Continue frying in this manner until all the fritters are done. Serve at room temperature accompanied with stewed prunes.
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