Stuffed Fritters
Yield
2 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
matzo crackers
|
*
|
| 2 | tablespoons |
currants
|
|
| 2 | tablespoons |
almonds
chopped |
|
| 2 | tablespoons |
apricots
dried, chopped |
|
| 3 | large |
eggs
seperated |
|
| ¼ | cup |
matzo meal
|
*
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
matzo crackers
|
*
|
| 3E+1 | ml |
currants
|
|
| 3E+1 | ml |
almonds
chopped |
|
| 3E+1 | ml |
apricots
dried, chopped |
|
| 3 | large |
eggs
seperated |
|
| 59 | ml |
matzo meal
|
*
|
| 79 | ml |
sugar
|
|
| 1 | each |
lemon zest
grated |
*
|
| 15 | ml |
lemon juice
|
|
Directions
Soak matzoh in water to cover 3 to 5 minutes. Squeeze dry.
Mix matzoh, currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and juice in bowl.
Beat egg whites in bowl until stiff, not dry. Fold into matzoh mixture.
Heat ¼ inch vegetable oil in electric wok or deep fryer to 375℉ (190℃).
Drop mixture by measuring tablespoons into oil, cook gently 2 to 4 minutes, turning when first side is golden.
Drain on paper toweling. Serve at room temperature.
