Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Indian-Spiced Matzo Fritters

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 [email protected]

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.