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Joan's Chremslach

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

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, March 2002