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Passover Chremslach with Mixed Fruit Compote

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 2 chremslach and about 1/2 cup compote)
"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

Nutrition 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

How to Make It

  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.