Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 Matzoh crackers
- 2 tbsp Currants
- 2 tbsp Almonds, chopped
- 2 tbsp Apricots, dried, chopped
- 3 Eggs, separated
- 1/4 cup Matzoh meal
- 1/3 cup Sugar
- 1 Lemon rind, grated
- 1 tbsp Lemon juice
- =
Directions
Soak matzoh in water to cover 3 to 5 minutes.
Squeeze dry.
Mix matzoh, currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and juice in bowl.
Beat egg whites in bowl until stiff, not dry.
Fold into matzoh mixture.§ Heat ¼" vegetable oil in electric wok or deep fryer to 375°F.
Drop mixture by measuring tablespoons into oil; cook gently 2-4 minutes, turning when first side is golden.
Drain on paper toweling.
Serve at room temperature.
Or crisp: arrange in single layer on paper-toweling-lined baking sheets and bake in 350°F oven 5 minutes.