If you’re like me, you have so much matzo in the house that you’ll be snacking on the stuff for at least two weeks after Passover has ended. This year, I wanted to experiment a little bit and find a different way to enjoy the abundance of leftover unleavened bread. These fried balls of matzo are a take on Indian chickpea fritters and make a delicious snack or appetizer.
Makes 12 fritters
4 sheets matzo, crushed into ¼-inch pieces
1 large egg, beaten
½ teaspoon garlic salt
1 teaspoon kosher salt, divided
Vegetable oil (about 4 cups)
1 teaspoon cumin
½ teaspoon curry powder
1) Mix matzo in a medium bowl with ½ cup water. Let sit 10 minutes for edges to soften. Mix in the egg, garlic salt and ½ teaspoon of the kosher salt.
2) Pour oil into a medium heavy pot — it should be 2 inches deep. Fit pot with thermometer and heat oil over medium heat until thermometer registers 375˚ F.
3) Meanwhile, in a small bowl, mix the cumin, curry powder and the rest of the kosher salt.
4) Form the matzo mixture into balls (about 2 tablespoons of mixture per ball, to end up with 12 fritters). Fry in two batches, turning occasionally, until golden brown, about 4 minutes per batch. Transfer to paper towels; let cool slightly, then toss in the spices. Best when served warm.
Jean Hanks is the food intern at the Forward. Contact her at firstname.lastname@example.org.