Kremslach
Light and fluffy matzah meal pancakes, a cherished Jewish-American tradition for Passover. These versatile fritters, also known as bubaleh, can be enjoyed sweet with syrup or savory with a dollop of sour cream. A simple, comforting treat that comes together in minutes.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a medium bowl, whisk together the matzah meal, granulated sugar, ground cinnamon, and salt.
- c.In a separate small bowl, lightly beat the eggs, then whisk in the cold water.
- d.Pour the wet egg mixture into the dry matzah meal mixture. Stir with a fork until just combined. Be careful not to overmix; a few small lumps are okay.
- e.Let the batter rest for 10-15 minutes. This is a crucial step as it allows the matzah meal to fully absorb the liquid, resulting in a thicker batter and fluffier kremslach.
- 2
Step 2
- a.Fry the Kremslach
- b.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch (0.6 cm). Heat over medium heat.
- c.To test if the oil is ready, drop a tiny bit of batter into the skillet. If it sizzles immediately, the oil is hot enough.
- d.Carefully drop heaping tablespoons of batter into the hot oil, leaving about 2 inches of space between each one. Do not crowd the pan, as this will lower the oil temperature.
- e.Fry for 2-3 minutes per side, until they are a deep golden brown and cooked through. Adjust the heat as necessary to prevent burning.
- f.Work in batches, adding more oil to the skillet between batches if needed.
- 3
Step 3
- a.Drain and Serve
- b.Using a slotted spoon or spatula, transfer the cooked kremslach to a plate lined with paper towels to drain any excess oil.
- c.Serve immediately while warm. Enjoy with your favorite sweet or savory toppings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest texture, separate the eggs. Beat the yolks with the water and add to the dry ingredients. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter just before frying.
- 2Ensure your oil is at the right temperature (around 350°F or 175°C). If it's too cool, the pancakes will absorb too much oil and become greasy. If it's too hot, they will burn on the outside before cooking through.
- 3To keep the first batch warm while you cook the rest, place them on a wire rack set over a baking sheet in an oven preheated to 200°F (95°C).
- 4The batter will thicken significantly as it rests. If it becomes too thick to spoon easily, you can add a tablespoon of water to thin it out slightly.
- 5For uniform pancakes, use a small ice cream scoop or a 1/4 cup measure to portion the batter.
Adapt it for your goals.
Savory Kremslach
Omit the sugar and cinnamon. Add 1/4 teaspoon of black pepper and 2 tablespoons of finely chopped chives or scallions to the batter. Serve with sour cream or applesauce.
Dairy VersionDairy Version
For a richer flavor (if not observing Passover dietary laws that separate meat and milk), replace the water with whole milk or buttermilk.
Fruity AdditionFruity Addition
Fold 1/2 cup of finely diced apple or a handful of raisins into the batter after it has rested for a sweet, fruity twist.
Potato KremslachPotato Kremslach
For a dish similar to a latke, add 1 cup of grated and squeezed-dry potato to the batter. You may need to add an extra egg to bind it.
Why this is on our healthy list.
Source of Protein
The eggs in this recipe provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Provides Energy
Matzah meal is a source of carbohydrates, which the body uses as its primary fuel source, providing a quick energy boost.
Frequently asked questions
Kremslach are traditional Jewish matzah meal pancakes or fritters, especially popular during Passover. They are versatile and can be served sweet for breakfast or dessert, or savory as a side dish.