Deep Fried Matzo Balls with Wasabi Cream Sauce

Step 1

First, make the matzo balls. Whisk ½ cup of stock with eggs. Then add in matzo meal, onion, schmaltz (or oil to keep kosher with the sauce), parsley, salt and pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.

Step 2

Bring a wide stockpot of salted water to a boil and lower to a simmer.

Step 3

Then form into 1 - 1.5 inch balls (you should get 12-15).

Step 4

Add to the water, cover, and lower heat to low. Simmer for 30 minutes or until cooked through. Cool.

Step 5

Now time to make the batter. Mix the matzo meal with salt and pepper and place in a shallow bowl. Put the egg in another shallow bowl and whisk and the potato starch in a third.

Step 6

Take the balls one at a time and coat with potato starch, then egg, then matzo meal.

Step 7

Heat a few inches of oil to 350 degrees F and fry balls until golden brown, about 5-7 minutes. After they are done move to a cooling rack to cool and sprinkle immediately with salt. You can keep the balls in a warm oven if making them in batches.

Step 8

Now to make the sauce! Combine wasabi powder with a little sour cream to reconstitute it. Then combine with the rest of the sour cream, lemon and salt and pepper to taste. Don’t dump the wasabi powder straight in the whole amount of sour cream or it will just clump up. Trust me.