Deep Fried Matzo Balls Assembly Line

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Put a new spin on the classic Matzo Ball, with these delectable deep fried masterpieces. RECIPE BELOW • Want more Passover Recipes on the Assembly Line? • https://goo.gl/t0H57Y • • Creator and Director – Eric Slatkin / http://www.ericslatkin.com • Culinary Producer - Sonya Masinovsky / http://www.saltandzest.com • Culinary Assistant – Ellie Bowman • • ------------------------RECIPE------------------------ • Deep Fried Matzo Balls with Yogurt Schug Dip • for the matzo balls- • 1 cup matzo meal • 1 teaspoon kosher salt • 1 teaspoon baking powder • ½ teaspoon baking soda • 1 teaspoon garlic powder • 1 teaspoon sweet paprika • ½ teaspoon ground cumin • 4 large eggs, beaten • ¼ cup oil schmaltz or oil (vegetable or safflower) • vegetable oil, as needed for frying • for the dip- • 1 cup plain Greek yogurt • 1-2 tablespoons Schug (spicy herb sauce*) • Salt and pepper, to taste • Combine the matzo meal, salt, baking powder, and baking soda together in a large bowl. To the matzo meal mixture add 4 beaten eggs, ¼ cup of oil, and spices. Stir until just combined. Chill the dough for at least 1 hour. Once chilled, formed the dough into even-sized balls. • Fill a Dutch oven or heavy bottomed pot with 3 inches of oil. Heat until hot, about 350°-375°F when tested with a candy thermometer. • Drop the matzo balls into the oil in batches. Be careful not to crowd the pot, add 6-8 matzo balls at a time. Fry until golden brown on all sides. • Once cooked transfer to a sheet pan lined with paper towels and fry the next batch. You can can keep them warm in a warm oven if necessary. The fried matzo balls are best served hot and fresh. • • for the dip- • In a bowl, combine the yogurt and schug. Mix until incorporated. • *Schug (also spelled Zhug or Skhug) • Schug is a spicy green sauce that originated in Yemen and is commonly eaten across the Middle East. It can be purchased in some Middle Eastern markets, or from Israeli restaurants. Michael Solomonov has a great recipe in his cookbook, Zahav: • Schug • 20 serrano chiles, stems removed • 1 cup parsley leaves • 1 cup cilantro leaves • 4 garlic cloves • 1 tablespoon kosher salt • 1 tablespoon ground cardamom • 1 tablespoons ground coriander • 2 tablespoons lemon juice • 1 cup canola oil • In a food processor, combine all of the ingredients except the oil. Once processed into a coarse paste, transfer to a bowl. Whisk in the oil. The sauce will appear chunky, not smooth. Store in a container in the fridge for up to 1 month.

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