"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
Cooking Light MARCH 2002
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.
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