Deep Fried Matzo (Matzah) Balls with Wasabi Cream Sauce

deep fried matzo balls

Now that Purim is officially done it’s time to hide yo chametz, hide yo afikomen. That’s right, kids, it’s Passover! Passover has a bad reputation. Bland food, long seders, being discouraged from finding the afikomen with the other youngins because you are 30 now. I get it! But Passover is one of my favorite holidays and you’re going to like it too becauseIsaidso! Need convincing? How’s this: four required glasses of wine. Not to mention my favorite Haggadah is only 30 minutes long! Jew can do it! And the food? Well no offense to your Bubbe’s matzo balls but bland is sooo yesterday. As a nod to the Texas State Fair I deep fried them. And as a step up from horseradish, our other spicy friend wasabi is in the sauce. I was hoping it would turn neon, but no such luck. Anyhoo let’s get started on these Deep Fried Matzo/Matzah Balls with Wasabi Cream Sauce for Passover!deep fried matzo ballsFirst, here’s how you make your balls. I used my matzo ball recipe but you can use any favorite! Whisk ½ cup of stock with eggs. Then add in matzo meal, onion, schmaltz (or oil to keep kosher with the sauce), parsley, salt and pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky. Then form into balls (you should get 12-15).

deep fried matzo balls

Now time to make the batter. Combine matzo meal, baking powder, egg, water, salt and pepper until you have a thick batter. Dunk balls in the batter carefully one at a time and coat with batter.

deep fried matzo balls

Don’t worry if they look a little sloppy! Heat a few inches of oil to 350 degrees F and fry balls until golden brown, about 5-7 minutes. After they are done move to a cooling rack to cool and sprinkle immediately with salt. You can keep the balls in a warm oven if making them in batches. Now to make the sauce! Combine wasabi powder with a little sour cream to reconstitute it. Then combine with the rest of the sour cream, lemon and salt and pepper to taste. Don’t dump the wasabi powder straight in the whole amount of sour cream or it will just clump up. Trust me.

deep fried matzo balls

Serve immediately!

deep fried matzo ballsdeep fried matzo balls

Deep Fried Matzo Balls with Wasabi Cream Sauce
 
Prep time
Cook time
Total time
 
Not yo Bubbe’s matzo balls! These puppies are deep fried and served with a wasabi cream sauce!
Author:
Recipe type: Appetizer, Passover
Serves: 12-15 balls
Ingredients
  • For matzo balls:
  • ½ cup vegetable or chicken stock (use vegetable if serving with sauce)
  • 3 eggs
  • 1 cup matzo meal
  • ¼ cup grated onion
  • 3 tablespoons olive oil or schmaltz (use olive oil if serving with sauce)
  • ¼ teaspoons salt
  • ¼ teaspoon pepper
  • ½ cup minced parsley
  • For batter:
  • ⅔ cup matzo meal
  • 1 teaspoon baking powder
  • 1 egg yolk
  • ¾ cup water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Grape seed, vegetable or canola oil for frying
  • For wasabi cream sauce:
  • 1 teaspoon wasabi powder
  • 1 cup sour cream
  • ½ lemon, juiced
  • Salt and pepper to taste
Instructions
  1. First, make the matzo balls. Whisk ½ cup of stock with eggs. Then add in matzo meal, onion, schmaltz (or oil to keep kosher with the sauce), parsley, salt and pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
  2. Then form into 1 – 1.5 inch balls (you should get 12-15).
  3. Now time to make the batter. Combine matzo meal, egg, water, salt and pepper until you have a thick batter. Dunk balls in the batter carefully one at a time and coat with batter.
  4. Don’t worry if they look a little sloppy!
  5. Heat a few inches of oil to 350 degrees F and fry balls until golden brown, about 5-7 minutes. After they are done move to a cooling rack to cool and sprinkle immediately with salt. You can keep the balls in a warm oven if making them in batches.
  6. Now to make the sauce! Combine wasabi powder with a little sour cream to reconstitute it. Then combine with the rest of the sour cream, lemon and salt and pepper to taste. Don’t dump the wasabi powder straight in the whole amount of sour cream or it will just clump up. Trust me.

 

Mazel!

Amy

 

signature

Never miss a recipe! Sign up for free What Jew Wanna Eat weekly emails.

If you like this post, it would be super awesome if you could follow What Jew Wanna Eat on PinterestTwitterFacebook, and Google+ for more of the best recipes in the Jewniverse! Thank Jew very much!

Comments

  1. baking powder for passover? am i missing something?

  2. May even put these babies in my wonton soup minus the wonton of course!

  3. My haggadda is the long version, but I have my ways to make it short :)

    I cannot believe you just made kneidlers (as well call them) even more interesting! Now if I can fins wasabi powder anywhere around here?

Trackbacks

  1. [...] am always looking for ways to adapt some local classics into Passover friendly noshes. I made some deep friend matzo balls a few weeks back and they were AWESOME, so I decided to fry some more with these mushrooms. [...]

  2. [...] am always looking for ways to adapt some local classics into Passover friendly noshes. I made some deep friend matzo balls a few weeks back and they were AWESOME, so I decided to fry some more with these mushrooms. [...]

What Jew Think? Leave a Reply!