Apple Cranberry Chremslach
If you’ve never heard of Apple Cranberry Chremslach or chremslach in general, you’re not the only one. Unlike their more popular kinfolk such as matzah brei or matzah balls, chremslach are just as easy and crazy delicious.
Made with soaked sheets of matzah and combined with apples, cranberries, cinnamon and sugar, these little fritters are ideal for breakfast, brunch or even dessert. Drizzled with honey, they are fantastic!
Start by soaking the sheets of matzah in water for 10 minutes. Squeeze dry and transfer to a large bowl.
Grate the apple on the large hole of a box grater and squeeze dry.
Add the grated apples, cranberries, egg yolks, matzah meal, sugar, cinnamon, lemon zest & juice to the bowl with the matzah. Mix well.
In a mixer, beat the egg whites until stiff peaks form and fold into the matzah-apple mixture.
In a skillet, heat the vegetable oil and spoon batter into small fritters and press gently to flatten.
Fry, turning once, until both sides are golden, about 2-3 minutes. Transfer to a baking sheet that’s lined with parchment paper.
Serve hot, warm or at room temperature. Drizzle with honey for the most delicious treat!
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Apple Cranberry Chremslach
Makes: 48 small fritters
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 2 sheets matzah
- 1 apple (such as Gala or Fuji), peeled, grated on the large holes of a box grater, and squeezed dry
- 1/3 cup dried cranberries
- 2 eggs, separated
- 1/3 cup matzah meal
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- Vegetable oil for frying
- Honey for drizzling
Instructions
Soak the matzah in room-temperature water in a large baking dish for 10 minutes. Squeeze dry with your hands and transfer to a medium bowl. Add the apple, cranberries, egg yolks, matzah meal, sugar, cinnamon, lemon zest, lemon juice, and salt. Mix well to combine.
In a stand mixer fitted with a whisk attachment or using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form, about 2 minutes. Gently fold the egg whites into the matzah-apple mixture.
Line a baking sheet with two layers of paper towels.
Heat about 1/4 inch of vegetable oil in a wide saucepan over medium heat. Working in batches, spoon the batter by rounded tablespoonfuls into the oil, pressing gently to flatten. Fry, turning once, until golden brown on both sides, 2 to 3 minutes total. Transfer to the prepared baking sheet to drain. Serve hot, warm, or at room temperature, drizzled with honey.
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