These Deep-Fried Matzo Balls are a fun and unexpected twist on the classic soup staple. Crispy on the outside and tender on the inside, they’re served with a sweet-and-savory red pepper dipping sauce that makes them perfect for holiday snacking. If you’ve only ever had matzo balls in soup, this version will be a delicious surprise.

Why You’ll Love This Recipe :

• Crispy outside, fluffy inside

• Unique twist on a classic dish

• Perfect finger food appetizer

• Great with a sweet-and-savory dip

Equipment :

• Small mixing bowl

• Large pot or deep skillet

• Slotted spoon

• Shallow bowls (for breading)

• Paper towels

• Thermometer (optional, for oil)

Ingredients :

Red Pepper Dip

• 1/2 cup mayonnaise

• 2 tablespoons red pepper jelly

• 1 teaspoon lemon juice

Matzo Balls

• 1 (2.25-ounce) packet matzo ball mix

• Vegetable oil, as needed (for mix and frying)

• 2 large eggs, plus more if needed (for mix)

• 1 tablespoon dried chives

Breading

• 2 large eggs

• 2 cups panko bread crumbs

• Salt and freshly ground black pepper

Instructions :

1. Make the dip: In a small bowl, combine the mayonnaise, red pepper jelly, and lemon juice. Mix well, cover, and refrigerate until ready to serve.

2. Prepare the matzo balls: Prepare the matzo ball mix according to the package directions, adding the dried chives. Roll into walnut-sized balls.

3. Boil the matzo balls according to package directions, then drain well on paper towels.

4. Heat about 1 inch of vegetable oil in a large pot over medium-high heat until it reaches about 360°F.

5. Place the eggs in a shallow bowl and whisk. Place the panko in another shallow bowl and season with salt and pepper.

6. Roll each matzo ball in the beaten eggs, then coat evenly with the panko.

7. Working in batches, carefully add the matzo balls to the hot oil and fry until lightly golden brown.

8. Remove with a slotted spoon, drain on paper towels, and season with salt.

9. Let cool slightly and serve warm with the red pepper dipping sauce.

Tips & Notes :

• Stand back when frying to avoid oil splatter.

• Fry in small batches to keep the oil temperature steady.

• Serve warm for the best texture.

Storage & Make-Ahead :

• Make-Ahead: Prepare and boil matzo balls ahead of time, then bread and fry just before serving.

• Fridge: Store cooked matzo balls for up to 2 days.

• Freezer: Not recommended after frying.

• Reheat: Reheat briefly in the oven to restore crispness.

Serving Suggestions :

• Serve with the red pepper jelly dip

• Add to a holiday appetizer platter

• Pair with other fried snacks or finger foods

Frequently Asked Questions

Q1: Can I air-fry these matzo balls?
A1: Yes, spray lightly with oil and air-fry until golden and crisp.

Q2: Can I make the dip ahead of time?
A2: Yes, it can be made up to 2 days in advance.

Q3: Why bread the matzo balls after boiling?
A3: Boiling sets the structure; breading and frying add crispness.