Passover Chremslach


from Jewish Cooking in America by Joan Nathan

My father was from a Reform Jewish family from Germany. My mother was from a more traditional Jewish family.  Early on he said, “I will make a Seder if you will make chremslach.”  Every year, there was a Seder. And every year, there were chremslach.  Now, it's the last thing I do, but I always do it. My father has died and it gives me time to think about him.  This is an updated version of the chremslach passed down in my family. I have never had a Seder without it and I always make extras to serve for breakfast the next morning.


3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying


Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.

Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.

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.


Yield: about 2 dozen

Recipes: Passover, Parve, Kosher

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