This is Ashira’s grandmother’s recipe for chremslach, which are Passover fritters. They are not difficult to make and have a real taste of tradition, updated with a modern twist with the addition of a leek confit!
Roll each chremsl in Heaven and Earth Veggie Crumbs for a perfect Pesach-friendly breading. What could be a better treat for your family this Pesach?
For more great ideas, watch Just Make It!
Episode for this recipe
Boil the potatoes and let cool.
Put the leeks, garlic and salt in a small square dish and drizzle with olive oil. Bake on 350 degrees Fahrenheit for 45 minutes.
Add the leek mixture to the mashed potato mixture and add some more salt to your liking. Add two eggs and refrigerate overnight.
Make mashed potato patties and coat in veggie crumbs. Fry on each side and serve warm.
Notes:
The batter can be made one to three days in advance and stored in the refrigerator, or the chremslach can be completely prepared in advance, frozen, and rewarmed.
Variations:
If you’re short on time, feel free to use instant mashed potatoes for a quick hack.
Description:
Sponsored by Heaven and Earth
Easy
Easy
Easy
Medium
Easy
Easy
Easy
Easy
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
These are AMAZING!!!! I absolutely love a new twist on an older classic!!! Thanks, Ashira!!!!