Add some CRUNCH
Round out your Passover menu with deep-fried matzo balls
THE KITCHN
There is something profoundly comforting about a steaming bowl of matzo ball soup — those airy matzo balls floating in a rich chicken stock dotted with carrots and sprinkled with dill. It's a prominent feature of my family's Passover menu, and it is, notably, my husband's all-time favorite food. We take matzo balls pretty seriously in our house.
But even for us, after a while, bowl after bowl of matzo ball soup can feel a bit repetitive. We've spiced things up, trying out variations such as a kimchi-enriched broth or adding in the flavors of pho. But when really thinking outside of the bowl, I came up with these deep-fried matzo balls — the light and fluffy matzo balls we love, breaded in a combo of potato starch and panko, then deep-fried until golden-brown and crunchy.
Like all fried foods, these are just begging for a dip, so I pair them with my herby, horseradish-laced ranch dressing. They have quickly become one of our favorite Passover recipes; they're the perfect snack for Passover or, frankly, any time.
Deep-fried matzo balls with herby ranch
Yield: About 14 (1 ¼-inch) balls; 4 servings
For the matzo balls and serving
■ 1 packet from a (5-ounce) box matzo ball mix, such as Manischewitz
■ 2 quarts vegetable oil, such as safflower or grapeseed (8 cups)
■ ¾ cup potato starch
■ 1 ½ cups panko breadcrumbs
■ ½ teaspoon kosher salt, plus more for sprinkling
■ ½ teaspoon freshly ground black pepper
■ 1 large egg
■ 1 tablespoon water
■ Chopped fresh dill, parsley and chives, for serving
For the herby ranch dressing
■ 3 sprigs fresh dill
■ ½ medium bunch fresh chives
■ 4 sprigs fresh parsley
■ ½ cup sour cream
■ ¼ cup kosher for Passover mayonnaise
■ 2 tablespoons buttermilk
■ 1 ½ teaspoons prepared horseradish
■ 1 teaspoon apple cider vinegar
■ ½ teaspoon garlic powder
■ ½ teaspoon kosher salt
■ ¼ teaspoon freshly ground black pepper
Directions
Make the matzo balls: Prepare matzo ball mix according to the package directions and form into 1-inch (1 tablespoon) balls. After cooking, remove the matzo balls from the water using a slotted spoon to a plate. Let cool to room temperature, 15 to 20 minutes. Meanwhile, make the herby ranch dressing.
Make the herby ranch: Prepare the following, adding each to the same medium bowl as it is completed: Pick the fronds from the dill sprigs and finely chop until you have 1 tablespoon. Finely chop chives until you have 1 tablespoon. Pick the leaves from the parsley sprigs and finely chop until you have 1 ½ teaspoons. Chop more herbs for garnish if desired.
Add sour cream, mayonnaise, buttermilk, horseradish, apple cider vinegar, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper. Stir until combined. Refrigerate until ready to use.
Bread and fry the matzo balls: Heat vegetable oil in a Dutch oven or large heavy-bottomed pot until 350 F. Meanwhile, line a rimmed baking sheet with paper towels. Prepare the breading and bread the matzo balls.
Place potato starch in a small bowl. Place panko breadcrumbs and ½ teaspoon each of salt and black pepper in a medium bowl and stir to combine. Place egg and water in a second small bowl and beat with a fork to combine.
Working one at a time, dredge each matzo ball in the potato starch and shake off the excess. Dip in the beaten egg until coated, allowing the excess to drip off . Dip in the panko until completely coated, gently pressing to adhere the panko to the matzo ball. Place on a plate in a single layer.
Add matzo balls to the hot oil in batches of four, and fry until golden brown all over and floating on the surface, about 5 minutes. Transfer to the paper towels and sprinkle lightly with more salt. Serve immediately with the herby ranch dip, garnished with more fresh chopped dill, parsley and chives.
Fried matzo balls are best immediately after frying; refrigerate leftover dressing in an airtight container for up to one week.
