Deep-Fried Matzo Balls with Herby Ranch

published Apr 6, 2023
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.


Makesabout 14 (1 1/4-inch) balls

Prep40 minutes

Cook40 minutes

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Deep-fried Matzo Balls on plate with side of herby ranch dressing
Credit: Perry Santanachote

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.

Credit: Perry Santanachote

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


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


  • 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

    kosher for Passover mayonnaise

  • 2 tablespoons


  • 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


Make the matzo balls:

  1. 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:

  1. 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.

  2. 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.