Joan Nathan’s Matzo Chremsel - Dining and Cooking

3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry
2 tablespoons dried currants
2 tablespoons almonds, coarsely chopped
2 tablespoons dried apricots or prunes, coarsely chopped
3 large eggs, separated
¼ cup matzo meal
¼ teaspoon salt
⅓ cup granulated sugar, more for sprinkling if desired
½ teaspoon ground cinnamon
Zest and juice of 1 lemon
Vegetable oil (kosher for Passover), for frying
Confectioners’ sugar (kosher for Passover), for sprinkling if desired.

Nutritional Information
- Nutritional analysis per serving (8 servings)
  201 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 4 grams protein; 69 milligrams cholesterol; 99 milligrams sodium

12 to 15 chremsel

In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
Serve warm, if possible, sprinkled with the granulated sugar or confectioners’ sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.