March 12, 2013
Author: Gloria Kobrin
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook; but for some reason this was a recipe to which she was committed.
Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe.
1 cup sugar
1 teaspoon salt
8 ounces water
4 tablespoons melted schmaltz plus ½ cup schmaltz for frying
3 cups matzah meal
1 medium mixing bowl
1 cookie sheet lined with parchment paper
1. Beat eggs in mixing bowl. Add sugar, salt, melted fat and water. Mix well. Stir in matzah meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.
2. Preheat oven to: 350 F.
3. Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels a bit with a metal spatula. Fry about two minutes on one side and then flip chremsels to the other side. Make sure chremsels are golden brown on each side even if you have to turn them again. As chremsels are browned, place them on parchment paper.
4. Place browned chremsels in oven and bake for 20 minutes. Serve hot.
Note: My family eats them plain. My husband’s family eats them with white horseradish.
Posted in Appetizers
Tags: Chremsels, eggs, Gloria Kobrin, matzah meal, matzah, Passover, salt, schmaltz, sugar, water