Passover Chremslach with Mixed Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When Cooking Light asked me to prepare light Passover desserts, I thought including these fritters, which are usually deep-fried, would be impossible. But making a few changes to the batter - and briefly pan-frying, then baking - worked well. You can crisp any leftovers in a warm oven and sprinkle them with cinnamon sugar for breakfast. -JN Ingredients:
1 cup matzo cake meal |
1/4 cup dried currants |
1/4 cup coarsely chopped walnuts |
1 1/2 teaspoons grated lemon rind |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 cup water |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla extract |
3 large egg yolks |
3 large egg whites |
1/4 cup sugar |
cooking spray |
mixed fruit compote |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon matzo cake meal into a dry measuring cup; level with a knife. Combine the matzo cake meal and next 5 ingredients (matzo cake meal through salt) in a large bowl; stir well. Add water, juice, vanilla, and egg yolks; stir with a fork until blended.
3. Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into matzo mixture; gently fold in remaining egg white mixture. Cover and chill 15 minutes.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drop dough by tablespoons into pan; cook 1 minute per side or until lightly browned.
5. Place chremslach on a baking sheet; bake at 350° for 10 minutes. Serve with Mixed Fruit Compote.
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