Stuffed Fritters

These Passover-friendly fritters pack dried fruit and nuts into a soaked matzoh batter that fries up golden and light. The secret is folding stiff egg whites into the base, which gives each fritter an airy center despite the dense matzoh.

Currants, chopped almonds, and dried apricots provide bursts of sweetness and crunch in every bite, while lemon zest and juice cut through the richness of the fried dough. Soaking the matzoh first and squeezing it dry is key. Skip that step and you’ll end up with a gummy, heavy batter instead of something tender.

Fry these in small spoonfuls and let them cook gently. Rushing with high heat browns the outside before the center sets. Serve at room temperature, which lets the flavors meld and the texture settle into something almost cake-like.

Chef Tips

• Squeeze the soaked matzoh thoroughly. Any extra water makes the batter too loose to hold its shape in the oil.
• Beat egg whites just until stiff but not dry. Over-beaten whites deflate when folded and won’t lighten the batter.
• Use a deep-fry thermometer. Consistent oil temperature keeps the fritters from absorbing excess grease.
• These hold well for several hours at room temperature, making them great for a holiday spread.

Variations

• Replace currants with golden raisins or chopped dates for a different dried fruit profile.
• Add a pinch of cinnamon and nutmeg to the batter for a warm spice note.
• Dust finished fritters with powdered sugar or drizzle with honey for extra sweetness.