Who says Passover meals (or any meals) have to be boring???
- Jonathan Sindler
- Apr 17, 2022
- 2 min read
I love fried matzo and eggs. I love matzo balls. So I thought to myself - how about Deep Fried Matzo Balls??? And to go with them, you may have heard of "L.E.O." (Lox, Eggs, Onions), but I decided to go one step more and make "L.E.G.O." (Lox, Eggs, Goat cheese, Onions) and I may never leave out the goat cheese again. Talk about rich, creamy, and flavorful! How did I not think of these two recipes sooner???
As I said yesterday, I'm not religious but I have many Jewish friends and family members who strictly observe the Passover dietary restrictions so I came up with this idea a few weeks ago. I PROMISE you - you will not just want this for Passover. I'd eat this EVERY weekend.
I made the matzo balls the night before and refrigerated them so that they would be firm, which is better for deep frying. You can use the boxed mix, but I find it just as easy to make my own because I can control the flavors. Matzo meal, egg yolks, chicken stock, whipped egg whites. melted crisco (or you can use chicken fat), salt, pepper, and I also added some chives and shredded cheddar cheese for more flavor. I boiled them in more chicken stock for about 30 minutes and then onto a sheet pan and into the fridge they went!
I let them come to room temperature while the oil heated. I coated each matzo ball in beaten egg and more matzo meal, then into the oil Jacuzzi at 360 degrees!
They fry up fast (3-5 minutes) and then I put them on a rack to drain and sprinkled with more kosher salt. It was hard not to eat all of them at this point!
While the balls were frying, I prepped the L.E.G.O. ingredients. (Can you guess which one did not go into the eggs?)
I started by caramelizing the onions in some butter (you can use margarine for fully kosher for Passover), and then I added the lox. I only seasoned the onions with pepper and a pinch of salt because the lox is salty.
Then I added the eggs which I beat with half and half, salt, pepper, and some fresh dill, and stirred constantly over low heat for a few minutes. When it was about halfway cooked, I crumbled in the goat cheese and just before I served, I added some fresh chives from my garden and more butter for extra creaminess.
How could anyone not want this???
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