Indian-Spiced Matzo Fritters
Image by Jean Hanks
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 hanks@forward.com.
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