Passover Chremslach with Mixed Fruit Compote

Passover Chremslach with Mixed Fruit Compote Recipe
Randy Mayor; Lydia DeGaris-Pursell
"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


8 servings (serving size: 2 chremslach and about 1/2 cup compote)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 14 %
Fat 5 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 2.1 g
Protein 6.4 g
Carbohydrate 62.6 g
Fiber 4.8 g
Cholesterol 80 mg
Iron 2.9 mg
Sodium 70 mg
Calcium 48 mg


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


Preheat oven to 350°.

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.

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.

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.

Place chremslach on a baking sheet; bake at 350° for 10 minutes. Serve with Mixed Fruit Compote.