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!First, here’s how you make your balls. I used my matzo ball recipe but you can use any favorite!
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.
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 with Wasabi Cream Sauce
- For matzo balls:
- 1/2 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
- 1/2 cup minced parsley
- 1/4 cup potato starch
- 1 cup matzo meal
- 1 egg
- 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.
- Bring a wide stockpot of salted water to a boil and lower to a simmer.
- Then form into 1 - 1.5 inch balls (you should get 12-15).
- Add to the water, cover, and lower heat to low. Simmer for 30 minutes or until cooked through. Cool.
- Now time to make the batter. Mix the matzo meal with salt and pepper and place in a shallow bowl. Put the egg in another shallow bowl and whisk and the potato starch in a third.
- Take the balls one at a time and coat with potato starch, then egg, then matzo meal.
- 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.