Passover Chremzlach

Passover Chremzlach Recipe - Vegetarian Dish from Israel

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Passover Chremzlach is a traditional Jewish dish that is often enjoyed during the Passover holiday. These delicious fritters are made with matzoh, currants, almonds, dried apricots, and a hint of lemon. They are crispy on the outside and soft on the inside, making them the perfect sweet treat for any Passover celebration.

History

Passover Chremzlach has been a staple in Jewish households for generations. The recipe has been passed down from family to family, with each cook adding their own unique twist to the dish. These fritters are often served as a dessert during the Passover Seder, symbolizing the sweetness of freedom and redemption.

Ingredients

3 matzoh crackers
2 tbsp currants
2 tbsp chopped almonds
2 tbsp dried apricots, chopped
3 eggs, separated
0.25 cup matzoh meal
0.33 cup sugar
1 grated lemon rind
1 tbsp lemon juice

How to prepare

Soak the matzoh in enough water to cover it for 3 to 5 minutes.
Squeeze out the excess water from the matzoh.
In a bowl, mix together the soaked matzoh, currants, almonds, apricots, egg yolks, matzoh meal, sugar, lemon rind, and lemon juice.
In another bowl, beat the egg whites until stiff, but not dry.
Gently fold the beaten egg whites into the matzoh mixture.
Heat vegetable oil to a depth of 0.25 inches in an electric wok or deep fryer, maintaining a temperature of 375°F (191°C).
Drop the mixture by measuring tablespoons into the hot oil and cook gently for 2-4 minutes, turning them over when the first side is golden brown.
Drain the cooked fritters on paper towels.
Serve the fritters at room temperature.
Alternatively, for a crispier texture, arrange the fritters in a single layer on baking sheets lined with paper towels and bake them in a preheated 350°F (177°C) oven for 5 minutes.

Variations

Add a pinch of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Substitute the almonds with walnuts or pecans for a different nutty taste.
Mix in some chopped dates or raisins for added sweetness.

Cooking Tips & Tricks

Make sure to squeeze out the excess water from the soaked matzoh to prevent the fritters from becoming too soggy.

- Be gentle when folding in the beaten egg whites to ensure a light and fluffy texture.

- Keep an eye on the temperature of the oil to prevent the fritters from burning.

- For a crispier texture, bake the fritters in the oven after frying them.

Serving Suggestions

Serve the Passover Chremzlach fritters with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Cooking Techniques

Be sure to maintain the oil at a consistent temperature while frying the fritters to ensure even cooking.

- Use a measuring tablespoon to portion out the fritter batter for uniform size and shape.

Ingredient Substitutions

If you don't have matzoh meal, you can use breadcrumbs or crushed matzoh crackers instead.

- Feel free to swap out the dried apricots for another dried fruit, such as cranberries or cherries.

Make Ahead Tips

You can prepare the fritter batter ahead of time and store it in the refrigerator for up to 24 hours before frying.

Presentation Ideas

Arrange the Passover Chremzlach fritters on a decorative platter and garnish with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Enjoy these sweet fritters with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover fritters in an airtight container at room temperature for up to 2 days. To reheat, simply place them in a preheated oven at 350°F (177°C) for 5 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 180

Carbohydrates

Total Carbohydrates: 24g

Dietary Fiber: 2g

Sugars: 15g

Fats

Total Fat: 7g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin A: 2%

Vitamin C: 4%

Calcium: 4%

Iron: 6%

Alergens

Contains: Tree nuts, eggs

Summary

Passover Chremzlach is a sweet and delicious treat that is relatively low in calories and high in carbohydrates. It is a great source of protein and contains essential vitamins and minerals.

Summary

Passover Chremzlach is a delightful dessert that is perfect for celebrating the Passover holiday. With a crispy exterior and a soft, flavorful interior, these fritters are sure to be a hit with your family and friends. Enjoy the sweet taste of freedom with this traditional Jewish dish!

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Passover Chremzlach. It was many years ago, when I was just a young girl living in the bustling city of New York. My family had always celebrated Passover with great joy and tradition, but this particular year, I wanted to try something new in the kitchen.

I had heard whispers of a delicious Passover dessert called Chremzlach, a sweet and sticky treat made with matzo meal and honey. Intrigued by the sound of it, I set out on a mission to find the recipe and learn how to make it myself.

I asked around to all the women in the neighborhood, but no one seemed to have the exact recipe I was looking for. Determined not to give up, I decided to visit the local Jewish bakery, where I was sure I could find what I was searching for.

As soon as I walked through the door of the bakery, a warm and comforting aroma of freshly baked bread and pastries enveloped me. I approached the counter and asked the baker if he knew how to make Chremzlach. To my surprise, he smiled and said that he had just the recipe I was looking for.

He led me to the back of the bakery, where he pulled out an old, tattered cookbook that had been passed down through generations of bakers in his family. He flipped through the pages until he found the recipe for Passover Chremzlach, written in beautiful script with faded ink.

The baker explained each step to me, from mixing the matzo meal with eggs and sugar, to shaping the dough into small circles and baking them until they were golden brown. He emphasized the importance of drizzling honey over the finished Chremzlach while they were still warm, so that the sweetness would seep into every bite.

I listened intently, taking mental notes and asking questions whenever I needed clarification. The baker was patient and kind, and he could see the eagerness in my eyes as I absorbed every detail of the recipe.

After thanking the baker profusely, I left the bakery with a newfound sense of excitement and determination. I couldn't wait to get home and try my hand at making Passover Chremzlach for the very first time.

As soon as I stepped into my kitchen, I gathered all the ingredients I needed and set to work. I mixed the matzo meal with eggs and sugar, just as the baker had instructed. I shaped the dough into small circles and placed them on a baking sheet, watching eagerly as they began to turn a beautiful shade of golden brown in the oven.

The smell that filled my kitchen was intoxicating, a warm and inviting aroma that reminded me of my grandmother's cooking and the love she poured into every dish she made. I couldn't help but smile as I drizzled honey over the freshly baked Chremzlach, the sweetness glistening in the soft light of my kitchen.

When I took my first bite of the Passover Chremzlach, I was transported back to my childhood, to the times when my family gathered around the seder table and shared stories of our ancestors. The dessert was everything I had imagined and more, a perfect blend of tradition and innovation that brought a new level of joy to our Passover celebration.

From that moment on, Passover Chremzlach became a staple in my family's holiday menu. I made it year after year, each time perfecting the recipe and adding my own special touch to make it truly my own.

As I grew older and passed the recipe down to my own children and grandchildren, I always made sure to share the story of how I learned to make Passover Chremzlach from the kind baker in the Jewish bakery. It was a tale of perseverance, dedication, and the joy of discovery that had shaped me into the cook and storyteller that I am today.

And so, every Passover, as we gather around the seder table and share in the traditions of our ancestors, I am reminded of that fateful day in the bakery, where I stumbled upon a recipe that would become a cherished part of my family's history for generations to come.