Passover Chremslach with Mixed Fruit Compote

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

Yield: 8 servings (serving size: 2 chremslach and about 1/2 cup compote)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 14%
  • Fat: 5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 6.4g
  • Carbohydrate: 62.6g
  • Fiber: 4.8g
  • Cholesterol: 80mg
  • Iron: 2.9mg
  • Sodium: 70mg
  • Calcium: 48mg

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

Preparation

  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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