Fried Matzo Balls
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives
If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.
Fried Matzo Balls Recipe
“Fancy” Fried Matzo Balls
matzo balls (detailed recipe here)
kosher for passover panko crumbs (made from potato flakes here)
oil for frying (we love high-heat 50/50 avocado/olive blend here)
caviar (see below*)
hard-cook egg yolk, pushed through a sieve
chives, finely sliced
Follow my method for fluffy matzoh balls, making 12 balls from one packet of mix.
Let matzo balls come to room temperature.
Lightly dust matzo balls with potato starch, shake off any excess. Dip in beaten egg, then coat with panko. Fry in oil in batches of 6, over medium to medium-high heat, carefully rotating to get the “breadcrumbs” crispy golden-brown all over.
Remove to a paper towel lined plate. Season lightly with kosher salt.
When cooled slightly, but still warm, place matzo balls on serving platter. Top each with a dollop of sour cream, sprinkle with egg yolk and chives, then top with a small spoonful of caviar. Serve immediately.
*Note: Caviar harvested from sturgeon is not kosher because according to Jewish dietary law, fish must have scales and fins to be considered so. Sturgeon do not have scales. Whitefish and salmon roe, as well as vegan caviar, are excellent alternatives.
The perfect bite – your guests are going to swoon!
Wishing you a Wonderful Passover!
We enjoy every delicious bite of our Passover meal, not only because we share it with our dear family and cherished friends, and not entirely due to the fabulous recipes and fine cooking…we enjoy this meal mostly because we remember the suffering of our ancestors and are grateful to finally be free.
Lastly, many thanks to my dear longtime friend Mary for this beautiful handmade platter – originally made for oysters, surprisingly perfect for the Seder and fried matzo balls too!