Joan Nathans Matzo Chremsel Recipes

JOAN'S CHREMSLACH

Steps:

• Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice, and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture.
• Heat 2 inches of vegetable oil to 375 degrees in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature, or reheat in oven just before serving.

FRIED MATZO

Steps:

• In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper. Mix well.
• Place a 14-inch or larger skillet over medium-high heat, and add oil. Heat oil to 350 degrees. Set aside a baking sheet or plate lined with paper towels.
• Using tongs, place a whole matzo into the oil, pressing down gently until well submerged. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
• Sprinkle the top of each warm matzo with about a teaspoon of spice mix. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.

JOAN NATHAN'S MATZO BALLS

Steps:

• Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
• Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
• Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

MATZO KRIMSEL

Steps:

• Soak matzos in lukewarm water for a minute or two, and squeeze very dry. Crumble matzos into a bowl and stir in salt, almonds, raisins, egg yolks, 1/3 cup sugar, juice and grated zest of the lemon, cinnamon and matzo meal.
• Beat egg whites until stiff, and fold into the matzo mixture. Refrigerate for 30 minutes to 2 hours.
• Heat about 2 inches of oil in a medium pot over medium heat to about 375 degrees. Carefully place a heaping tablespoon of mixture at a time into oil, turning after about a minute. After a minute, when golden brown on each side, remove and drain. Sprinkle with the additional sugar, and serve with stewed dried plums and apricots.

PASSOVER CHREMSLACH

Steps:

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

JOAN NATHAN'S MATZO CHREMSEL

Steps:

• In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
• Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
• Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
• Serve warm, if possible, sprinkled with the granulated sugar or confectioners' sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.