"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

Recipe by Cooking Light March 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

317 calories; calories from fat 14%; fat 5g; saturated fat 0.8g; mono fat 1.1g; poly fat 2.1g; protein 6.4g; carbohydrates 62.6g; fiber 4.8g; cholesterol 80mg; iron 2.9mg; sodium 70mg; calcium 48mg.
Advertisement