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Recipes from Manischewitz

Fried Vegetable Matzo Balls

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Makes about 18 matzo balls


    For the Matzo Balls:
  • 4 eggs
  • 4 tablespoons vegetable oil
  • 1 box Manischewitz® Reduced Sodium Matzo Ball mix (both packets)
  • 1 shallot, minced
  • 1/2 cup shredded carrots
  • 1/2 cup diced red pepper
  • Vegetable oil for deep frying

  • For the Tangy Dipping Sauce:
  • 1/2 cup mayonnaise
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon Manischewitz® Honey
  • 3 tablespoons mustard


Prepare matzo ball mix according to package directions, but use BOTH packets, 4 eggs, and 4 tablespoons oil. Add the shallots, carrots, and red pepper and blend well.

Bring oil to a boil in a small pot.

Wet hands and form batter into matzo balls, approximately 1 inch in diameter.

Drop a few balls at a time into the boiling oil and let them fry for about 1 minute or until they float to the top. Remove from pot and place them on a paper towel. Repeat until all the batter is used.

Make the sauce. Mix all the ingredients well in a small bowl until well combined.

Note: These can be made dairy by adding about 1/2 cup shredded cheese (mozzarella or cheddar) into the mixture. Serve with heated marinara sauce for a great dipping option.

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