Try this chremsel recipe (chremslach recipe) for the Passover / Pesach festival. A chremsel recipe or chremslach recipe will vary in its ingredients depending on the geographical origin of the creator of the chremsel recipe or chremslach recipe, and on the individual creativity of the recipe-maker.

What is chremslach / chremsel? Chremslach (alternate spellings: "chremzlach, "kremslach" or "kremzlach") is the plural form of "Chremsel" (other spellings: "chremzel", "kremsel", or "kremzel"). "Chremslach" means "fried fritters" or "fried pancakes" in Yiddish, and is yet another popular dish for the Passover / Pesach festival for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic).

Chremsel Recipe or Chremslach Recipe (Makes about 12 servings)

3 matzos
Handful seeded raisins
Handful almonds
Pinch salt
1 lemon rind
6 eggs, separated
1 cup sugar
Pinch cinnamon
Vegetable oil for cooking
Stewed prunes for garnish

Instructions for the Chremsel recipe (or Chremslach recipe):

  1. Soak matzos.
  2. Take a handful of raisins (seeded) and pound as many almonds as you have raisins.
  3. Press every drop of water out of the matzos. Put them in a bowl, and stir them to a cream, and add salt, lemon rind, egg yolks and sugar, the raisins and almonds, and a little cinnamon.
  4. Heat a little goose oil in a spider (skillet), using enough of it, as the more oil used, the better the chremsel will be.
  5. Add, last of all, the stiffly beaten whites to the batter.
  6. Then fry until light brown, on both sides, using about 1 tablespoonful of the batter for each chremsel.
  7. Serve hot with stewed prunes poured over the chremsel.

Share/Save/Bookmark          Subscribe