Recipe - Passover Chremslach

3 Matzahs; soaked and squeezed
very dry
2 tablespoon Currants
2 tablespoon Chopped almonds
2 tablespoon Chopped dried apricots
3 lg Eggs; separated
One fourth cup Matzah meal
1/3 cup Sugar
Grated rind of 1 lemon
1 tablespoon Lemon juice
KosherforPassover
vegetable oil for frying

This is an updated version of the chremslach passed 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 Kentucky
grimslech.

1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah
meal, sugar, lemon rind, and lemon juice.

2. Beat the egg whites until stiff. Fold into the matzah mixture, adding
matzah meal to make the mixture hold together.

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.

Note: You can make these in the morning, drain on paper, leave out all day,
and crisp in the oven just before serving.
Yield: about 2 dozen (P)

Jewish Cooking in America Joan Nathan

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 17, 1998