3    Matzoh crackers
2 tb Currants
2 tb Almonds,chopped
2 tb Apricots,dried,chopped
3    Eggs,separated
1/4 c  Matzoh meal
1/3 c  Sugar
1    Lemon rind,grated
1 tb Lemon juice

1. Soak matzoh in water to cover 3 to 5 minutes. Squeeze dry. Mix matzoh,
currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and
juice in bowl. Beat egg whites in bowl until stiff, not dry. Fold into
matzoh mixture.

2. Heat 1/4″ vegetable oil in electric wok or deep fryer to 375F. Drop
mixture by measuring tablespoons into oil; cook gently 2-4 minutes, turning
when first side is golden. Drain on paper toweling. Serve at room
temperature. Or crisp: Arrange in single layer on paper-toweling-lined
baking sheets and bake in 350F oven 5 minutes.