This is an updated version of thechremslachpassed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentuckygrimslech.
Ingredients
Yield: about 2 dozen (P)
Step 1
1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
Step 2
2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
Step 3
3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
Step 4
Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
Leave a Review
Reviews (6)
Back to TopThese delish and easy Shremslach (Matzo Fritters) are similar and much loved breakfast made by my much loved great cooks Grand-Mere and Maman in the days of my childhood in my family 's household. Following the same tradition and I too made these many times for my family and friends with various dried fruits and citrus, and always came out wonderful! I lost the similar recipe of my Dear Family and THANK You Joan for sharing your super delish one!
shebroe
I'm French -- user name: MEME
2/14/2020
A new Passover staple!!!! Everyone thought these were really good and they were easy to make too! I substituted Orange Essence Craisens for Currents (couldn't find currents) and they came out fine
Anonymous
4/12/2004
Does anyone know of a recipe for chremslach thatuses prunes or plums, & that has a wine sauce accompanying it? This was a favourite in my husband's household but unfortunately the recipe never was passed down.
Toronto
4/4/2004
This is a very easy and flavorful recipe. I did not use a deep fryer, nor did I measure the oil temperature, so I wasn't surprised that the heat of my pan got a little out of control and the chremslach browned VERY QUICKLY. I served them at a Passover-style brunch and told my guests that they were "Passover doughnuts." They were very misshapen and not very attractive as doughnuts go, but they were delicious. I used chopped dried cranberries instead of currants, and the lemony flavor behind all of that was especially good. Looking forward to making them next year (and will try to be more careful with the oil temp--and to make them more symmetrical)!
Jilleyn
Fort Lee, NJ
4/21/2003
i was brought up in South Africa and these were always a delicious treat on Passover and at other times of the year as well. To make these less high in oil and therefore less fattening I use a non stick frying pan and coat with a small amount of butter and then I fry them umtil they are bvrown and crisp.
Sandra
San Antonio, TX
4/14/2001
wont try this. its bad enough you cant make good matzo balls without using chicken fat, but to fry a sweet...what calories, what cholesterol.
Anonymous
vermont
4/10/2000
