- 3 matzahs, soaked and squeezed very dry
- 2 tablespoons currants
- 2 tablespoons chopped almonds
- 2 tablespoons chopped dried apricots
- 3 large eggs, separated
- 1/4 cup matzah meal
- 1/3 cup sugar
- Grated rind of 1 lemon
- 1 tablespoon lemon juice
- Kosher-for-Passover vegetable oil for frying
- Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.