Matzo chremslach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Matzo balls, broken into pcs water, boiling | |
| 6 | Egg yolks | |
| 1 | Lemon's juice | |
| ¼ | cup | Raisins |
| ¼ | cup | Walnuts or pecans, chopped |
| ½ | cup | Sugar |
| ½ | teaspoon | ;Salt |
| 6 | Egg whites, at room temp | |
| Butter or margarine, for frying | ||
Directions
Into bowl, place broken up matzo balls. Pour boiling water over pieces to just cover. Set side for 10-15 mins. When water is cooled & pieces are soft, pour off water & squeeze pieces w/hands to remove excess moisture. In bowl, place pieces. Add egg yolks, lemon juice, raisins, nuts, sugar, & salt. Mix well. In separate bowl, beat egg whites until they form stiff peaks. Fold egg whites in matzo mixture. In frying pan, heat abt 2 tb butter/margarine. Drop matzo mixture into hot butter/margarine by heaping tbsps. Fry until golden brown on each side. Remove fried chremslach to platter lined w/paper towels. Add more butter/margarine as needed. Repeat until mixture is used. Serve w/strawberry or blueberry syrup.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. D.
Pilleggi