Not yo Bubbe's matzo balls! These puppies are deep fried and served with a wasabi cream sauce!
Author: Amy Kritzer
Recipe type: Appetizer, Passover
Serves: 12-15 balls
For matzo balls:
1/2 cup vegetable or chicken stock (use vegetable if serving with sauce)
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
1/2 cup minced parsley
2/3 cup matzo meal
1 teaspoon baking powder
1 egg yolk
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
Grape seed, vegetable or canola oil for frying
For wasabi cream sauce:
1 teaspoon wasabi powder
1 cup sour cream
1/2 lemon, juiced
Salt and pepper to taste
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.
Then form into 1 - 1.5 inch balls (you should get 12-15).
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.
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.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/deep-fried-matzo-balls-with-wasabi-cream-sauce/