Ingredients

• 3 matzos, soaked in water and squeezed very dry
• 2 tablespoons currants
• 2 tablespoons almonds, coarsely chopped
• 2 tablespoons dried apricots, coarsely chopped
• 3 large eggs, separated
• 1/4 cup matzo meal
• 1/3 cup sugar
• 1 lemon, zested
• 1/2 lemon, juiced
• Pinch salt
• Kosher for Passover vegetable oil, for frying

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Instructions

1. Line a baking sheet with paper towel. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice and salt. Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture.
3. Heat 2 inches vegetable oil to 375 degrees F in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature or reheat in oven just before serving.