Matzo Krimsel

• 3 matzos
• Dash of salt
• 2 tablespoons chopped almonds
• 2 tablespoons raisins
• 3 large eggs, separated
• 13 cup plus 2 tablespoons sugar
• 1 lemon
• 1/2 teaspoon cinnamon
• 1/4 cup matzo meal
• Vegetable oil for frying

1. Soak matzos in lukewarm water for a minute or two, and squeeze very dry.
2. Crumble matzos into a bowl and stir in salt, almonds, raisins, egg yolks, 1/3 cup sugar, juice and grated zest of the lemon, cinnamon and matzo meal.
3. Beat egg whites until stiff, and fold into the matzo mixture.
4. Refrigerate for 30 minutes to 2 hours.
5. Heat about 2 inches of oil in a medium pot over medium heat to about 375 degrees.
6. Carefully place a heaping tablespoon of mixture at a time into oil, turning after about a minute.
7. After a minute, when golden brown on each side, remove and drain.
8. Sprinkle with the additional sugar, and serve with stewed dried plums and apricots.

matzos, salt, almonds, raisins, eggs, sugar, lemon, cinnamon, matzo meal, vegetable oil

Taken from cooking.nytimes.com/recipes/4914 (may not work)