Passover Chremslach Recipes

EASY PESACH (PASSOVER) CHREMSLACH

Steps:

• Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.).
• Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken.
• Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side.
• Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.

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.