Deep. Fried. Matzo. Balls. Deep Fried Matzo Balls!!
Are y’all big football fans? I grew up in Connecticut (no team, the Patriots don’t count), went to a high school best at tennis (no Friday Night Lights here), and then a college (Emory, go Eagles!) with no team either. Not even a bad one, no team. So maybe I never got the proper exposure to the sport.
But now that I am a Texan, or at least live in Texas (Amy, you’ll never be a Texan), I have embraced football whole-heartedly. Okay, at least the tailgating and noshes. But it’s a start! Every home game, UT campus turns to a sea of burnt orange, and last Saturday I was there in full regalia. And by regalia, I mean longhorn knee-high socks and a big ole belt buckle. I often wonder if aliens landed at a particular time, what would they think of we humans? I’m pretty sure during a tailgate, they would abort the mission and report back that there are no signs of intelligent life on Earth.
Fun fact. I’ve tailgated dozens of times, but never made it to a UT game until this year!! And we even won!
Even though I don’t know everything about the rules of football, I do know a thing or two about football food. Namely, that when in doubt, fry. And what could be better than fried matzo balls?
That’s rhetorical, of course. Because the answer is nothing. I added chives to my balls, but you can get super crafting with different fillings and seasonings. Maybe stuffed with cream cheese and sprinkled with everything bagel spice???
I used Lipton Kosher mix, so these are super quick and easy to make. Just mix, simmer them as you normally would, dry, bread, and fry. #liptonkosher
Resist the urge to eat them all pre-fry. Or not.
Welcome to my fry station.
Oh heck yes.
Nothing like that first bite! I won’t tell you how many I ate post-photoshoot.
Ta da! Served with a spicy aioli, it’s Jewish meets Texas meets my mouth.
- 4 eggs, separated
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons chives, minced, plus more for garnish
- 1 packed Lipton Kosher Matzo Ball Mix
- 10 cups water or broth
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups Panko bread crumbs
- ½ cup mayonnaise
- 1 tablespoon sriracha, or your favorite hot sauce
- 1 teaspoon lime juice
- Whisk together 2 of the eggs and 1 tablespoon vegetable oil with a fork in a medium bowl. Then add chives and matzo ball soup mix and stir to combine.
- Refrigerate for 10 minutes. While the mix is chilling, bring 10 cups of water or broth to a boil in a medium stock pot. Wet hands and form batter into 12-15 1-inch balls.
- Carefully place balls in the stock pot and lower to a simmer. Simmer for 15 minutes, turning balls occasionally, until cooked through and the balls expand.
- Set aside and let cool.
- Whisk together mayo, sriracha, lime juice and salt to taste in a small bowl.
- Set aside three large, shallow bowls. In one, mix flour, salt and pepper. In another, mix remaining 2 eggs. Put the Panko in the third.
- One at a time, place the balls in the flour, and dusk off any excess, then the egg, and lastly coat in Panko. It helps to use one hand for wet ingredients and one for dry.
- Meanwhile, heat 2 inches of oil up in a medium stock pot to 350 degrees F. Fry matzo balls in batches, about 3 minutes per side, until golden.
- Let cool on cooling rack slightly, plate, garnish with chives, and eat immediately with spicy aioli!
I partnered with Knorr/Lipton Kosher on this post. Thanks for your support. Jew are my favorite!