Deep-Fried Matzo Balls with Herby Ranch
Crunchy, deep-fried, and ultra-fluffy breaded matzo balls paired with an herby horseradish-laced ranch dressing.
Serves4
Makesabout 14 (1 1/4-inch) balls
Prep40 minutes
Cook40 minutes
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. Known for being healing and restorative, matzo ball soup is a prominent feature of my family’s Passover menu plan, 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 on the theme, such as including 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 deep-fried matzo balls 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.
How to Make Deep-Fried Matzo Balls
To make deep-fried matzo balls, prepare a package of matzo ball mix according to the package directions. You can make matzo balls from scratch if you prefer, but I’ve yet to find a recipe that hits the spot quite like Manischewitz. Let the matzo balls cool while you heat up the fryer, prepare a breading station, and whip up a quick dip. The ranch dressing comes together easily with lots of fresh herbs — dill, parsley, and chives — and a little horseradish, which I always have on hand for Passover. After breading the matzo balls, fry them for about five minutes until crispy. Serve hot with the herby ranch dressing on the side.
If you are keeping kosher for Passover, make sure any prepared foods you use in this recipe (like mayonnaise, horseradish, vinegar, and panko) are certified kosher for Passover. And for frying, stick with safflower or grapeseed oil.
Deep Fried Matzo Balls with Herby Ranch Recipe
Crunchy, deep-fried, and ultra-fluffy breaded matzo balls paired with an herby horseradish-laced ranch dressing.
Prep time 40 minutes
Cook time 40 minutes
Makes about 14 (1 1/4-inch) balls
Serves 4
Nutritional Info
Ingredients
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)
- 3/4 cup
potato starch
- 1 1/2 cups
panko breadcrumbs
- 1/2 teaspoon
kosher salt, plus more for sprinkling
- 1/2 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
- 1/2 medium bunch
fresh chives
- 4 sprigs
fresh parsley
- 1/2 cup
sour cream
- 1/4 cup
- 2 tablespoons
buttermilk
- 1 1/2 teaspoons
prepared horseradish
- 1 teaspoon
apple cider vinegar
- 1/2 teaspoon
garlic powder
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Instructions
Make the matzo balls:
Prepare 1 packet of 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 and finely chop 3 fresh dill sprigs until you have 1 tablespoon. Finely chop 1/2 medium bunch fresh chives until you have 1 tablespoon. Pick the leaves from 4 fresh parsley sprigs and finely chop until you have 1 1/2 teaspoons. Chop more herbs for garnish if desired.
Add 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons buttermilk, 1 1/2 teaspoons prepared horseradish, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until combined. Refrigerate until ready to use.
Bread and fry the matzo balls:
Heat 2 quarts vegetable oil in a Dutch oven or large heavy-bottomed pot until 350ºF. Meanwhile, line a rimmed baking sheet with paper towels. Prepare the breading and bread the matzo balls.
Place 3/4 cup potato starch in a small bowl. Place 1 1/2 cups panko breadcrumbs, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a medium bowl and stir to combine. Place 1 large egg and 1 tablespoon water in a second small bowl and beat with a fork to combine.
Bread the matzo balls 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.
Fry the matzo balls 4 at a time: Add to the hot oil 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 kosher salt. Serve immediately with the herby ranch dip, garnished with more fresh chopped dill, parsley, and chives.
Recipe Notes
Storage: Fried matzo balls are best immediately after frying. Refrigerate leftover herby ranch in an airtight container for up to 1 week.
Substitutions: If keeping kosher for Passover, use panko and vegetable oil that have been certified Kosher for Passover.