Joan Nathan, author of "Jewish Cooking in America," prepares this Passover dessert -- matzo fritters filled with currants, almonds, and apricots -- ahead of time, and crisps them in the oven just before serving. Serve the fritters with prunes stewed in orange juice.
- Yield: Makes about 24 fritters
Source: Martha Stewart Living, March 2002
- 3 matzos, soaked in water and squeezed very dry
- 2 tablespoons currants
- 2 tablespoons almonds, coarsely chopped
- 2 tablespoons dried apricots, coarsely chopped
- 3 large eggs, separated
- 1/4 cup matzo meal
- 1/3 cup sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 pinch of salt
- Kosher-for-Passover vegetable oil, for frying
Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice, and salt. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture.
Heat 2 inches of vegetable oil to 375 degrees in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature, or reheat in oven just before serving.