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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
Prepare the Batter
Fry the Kremslach
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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.
This jewish_american recipe takes 30 minutes to prepare and yields 4 servings. At 146.21 calories per serving with 6.35g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
Drain and Serve
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.
For a richer flavor (if not observing Passover dietary laws that separate meat and milk), replace the water with whole milk or buttermilk.
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.
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.
The eggs in this recipe provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Matzah meal is a source of carbohydrates, which the body uses as its primary fuel source, providing a quick energy boost.
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.
Kremslach are a traditional holiday treat. While they contain protein from eggs, they are also fried and can be served with sugar, making them more of an indulgence. They can be part of a balanced diet when eaten in moderation.
One serving of three kremslach contains approximately 260 calories, though this can vary based on the amount of oil absorbed during frying and the toppings used.
Kremslach are best served fresh and hot. However, you can make them a few hours ahead and keep them warm in a low oven (200°F / 95°C) on a wire rack until ready to serve.
Store leftover kremslach in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven or a toaster oven for 5-7 minutes until warmed through and slightly crispy.
Greasy kremslach are usually a result of the cooking oil not being hot enough. When the oil is too cool, the batter absorbs it instead of quickly crisping up. Make sure the oil sizzles when a drop of batter is added before you start frying.