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Receta Passover Chremslach
by Global Cookbook

Passover Chremslach
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Ingredientes

  •     This is an updated version of the chremslach passed down in my own family. I
  •     have never had a seder without it. A heavier version stuffed with cranberries
  •     appeared in many early American Jewish cookbooks as Kentucky grimslech.
  • 3 x matzahs, soaked and squeezed very dry
  • 2 Tbsp. currants
  • 2 Tbsp. minced almonds
  • 2 Tbsp. minced dry apricots
  • 3 lrg Large eggs, separated
  • 1/4 c. matzah meal
  • 1/3 c. sugar
  •     Grated rind of 1 lemon
  • 1 Tbsp. lemon juice
  •     Kosher-for-Passover vegetable oil for frying

Direcciones

  1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
  2. Beat the egg whites till stiff. Fold into the matzah mix, adding matzah meal to make the mix hold together.
  3. Using an electric skillet or possibly deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mix by Tbsp. and brown a few min on each side till they are crisp. Cook only about three at a time. Drain well on paper.
  4. Serve at room temperature or possibly crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if you like.
  5. Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
  6. Yield: about 2 dozen (P).