Equipment
* optional
Ingredients
Fritter Batter
- 3 large eggs, room temperature
- 50 g white sugar
- 75 g matzo meal
- 2 g kosher salt
- 2 g ground cinnamon
- 60 ml warm water
Mix-Ins
- 50 g slivered almonds, toasted and roughly chopped
- 40 g golden raisins
- 40 g dried apricots, finely diced
Frying and Garnish
- 500 ml grapeseed oil
- 15 g powdered sugar
Nutrition (per serving)
Method
Place the golden raisins and diced dried apricots in a small bowl and cover with hot water. Let them soak for 10 minutes to plump, then drain thoroughly and pat dry.
In a mixing bowl, whisk the egg yolks, white sugar, warm water, salt, and ground cinnamon until smooth and pale.
Stir the matzo meal, toasted almonds, and the drained dried fruits into the yolk mixture. Let the batter rest for 5 minutes so the matzo meal can absorb the moisture.
In a separate clean bowl, use an electric mixer or balloon whisk to whip the egg whites until stiff peaks form.
Gently fold one third of the whipped egg whites into the matzo batter to lighten it. Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
Heat the grapeseed oil in a large skillet over medium heat until it reaches 175 C or 350 F.
Carefully drop rounded tablespoons of the batter into the hot oil to avoid splattering. Fry for 2 to 3 minutes per side until deeply golden brown and crisp. Maintain the oil temperature at 175 C or 350 F to prevent greasy fritters.
Use a slotted spoon to transfer the fried fritters to a wire rack set over paper towels. Let cool slightly, then dust with powdered sugar before serving.
Chef's Notes
- Whipping the egg whites separately is the secret to a fluffy, light interior that contrasts beautifully with the crisp fried exterior.
- Ensure your oil is at exactly 175C (350F). Too cold and the fritters absorb excess oil; too hot and the outside burns before the inside sets.
- For the best flavor, soak the dried fruit in sweet Kosher wine or apple juice instead of water before mixing into the batter.
- Letting the matzo mixture rest before folding in the egg whites ensures the matzo meal fully hydrates, creating a cohesive batter.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze in a single layer before transferring to an airtight container.
Reheating: Bake at 180C (350F) for 5 to 8 minutes until crisp.
