Joan Nathans Matzo Chremsel

• 3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry
• 2 tablespoons dried currants
• 2 tablespoons almonds, coarsely chopped
• 2 tablespoons dried apricots or prunes, coarsely chopped
• 3 large eggs, separated
• 1/4 cup matzo meal
• 1/4 teaspoon salt
• 13 cup granulated sugar, more for sprinkling if desired
• 1/2 teaspoon ground cinnamon
• Zest and juice of 1 lemon
• Vegetable oil (kosher for Passover), for frying
• Confectioners sugar (kosher for Passover), for sprinkling if desired.

1. In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice.
2. Mix lightly and set aside.
3. Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat.
4. Fold into the matzo mixture.
5. Refrigerate for about 30 minutes.
6. Set aside a plate lined with paper towels.
7. Fill a wok or saute pan with 2 inches vegetable oil.
8. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer.
9. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan.
10. Fry until golden and crisp, 30 seconds to 1 minute a side.
11. Using a slotted spoon, transfer to paper towels to drain.
12. Serve warm, if possible, sprinkled with the granulated sugar or confectioners sugar.
13. If desired, chremsel may be reheated in a 350-degree oven just before serving.

unsalted matzos, currants, almonds, prunes, eggs, matzo meal, salt, sugar, ground cinnamon, lemon, vegetable oil, confectioners sugar

Taken from cooking.nytimes.com/recipes/1016066 (may not work)