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Pesach Stuffed Fritters

Eileen Goltz | Pareve

Ingredients

3 matzo

2 tablespoon raisins

2 tablespoon almonds, chopped

2 tablespoon dried apricots, chopped

3 eggs, separated 1/4 cup matzo meal

1/3 cup sugar

1 lemon rind, grated

1 tablespoon lemon juice

oil



Instructions

Soak matzo in water to cover 3 to 5 minutes. Squeeze them dry and then place them in a bowl. Add the raisins almonds, apricots, egg yolks, matzo meal, sugar, lemon rind and juice. Mix to combine and set the mixture aside. In the bowl of an electric mixer beat the egg whites until stiff, not dry. Fold the whites into the matzo mixture. Heat 1/4 oil in skillet. 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. To make ahead of time and crisp just before serving: Arrange in single layer on paper-toweling-lined baking sheets and bake in 350 oven 5 minutes.